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Prep Time: 0 Minutes Cook Time: 63 Minutes |
Ready In: 63 Minutes Servings: 6 |
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This recipe is alas not mine it belongs to Lucit Restaurant in Pretoria South Africa. I belong to his club and get a weeklyn menu and invites as well as recipes. You can participate in his cooking on a Sunday and then eat it. Read more . He buys his produce fresh every week & therefor the menu is always changing. For those who would like to sign up let me know & I will give you his e-mail. Enjoy this is only one of many of his excellent dishes! Ingredients:
stock |
carrots |
cabbage |
radishes |
turnips |
fresh herbs |
soup |
carrots |
red lentils |
cream |
salt and pepper |
the amount of ingredients depends on for how many you are cooking |
Directions:
1. Brew a stock with lots of carrots, cabbage, radishes, turnips and fresh herbs.
2. Rinse red lentils in water
3. Cover with hot water and bring to a boil for about 10 minutes
4. Lower temperature and stir now and again until it is soft to the touch and the taste distinct
5. BE CAREFUL not to cook it for too long as it can become a pulp and become bitter
6. Add the lentils to the stock and add lots of grated carrots.
7. Boil until carrots are cooked
8. Let it stand for a while and liquidize
9. Add cream, salt and pepper or anything else that may enhance the taste.
10. ENJOY
11. Serve with coriander bread
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