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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Included in the Zaar World Tour 2005 swap, africa. Ingredients:
1/4 cup margarine |
1 cup celery, chopped |
1 cup carrot, sliced |
1/2 cup onion, chopped |
1 cup dried lentils |
2 garlic cloves, minced |
1 bay leaf |
2 cups chicken stock |
1 tomato, peeled and chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
2. Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
3. Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.
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