Ingredients:
- 1 & 1/2 cups (330g) lentils, washed and picked over.
- 1lb (425g) carrots, peeled and sliced into 1/2-inch coins
- 1/2 lb (200g) small white potatoes, scrubbed, sprouts removed, and sliced into 1/2 inch chunks
- 2 만, 베이 leaves
- 4-6 sprigs of fresh 백리향, 백 리 향 또는 2 big pinches dried thyme
- 1 big pinch ground nutmeg
- 1 pinch ground cinnamon
- 8-10 cups (approx 1.8L) chicken 또는 vegetable stock
- 2 tbsp (20g) minced garlic, 또는 more, to taste, freshly ground black pepper, to taste
How to make:
1. place the lentils, carrots, potatoes, 만, 베이 leaves, thyme, cinnamon and nutmeg, in a medium pot with 8 cups of stock. Bring to the boil, turn the heat to low, and cook, stirring occasionally.
2. Meanwhile, heat the 올리브 oil in a skillet and turn the temperature to medium-low. Add the 양파 and garlic and cook, stirring, until the 양파 softens (about 5 minutes). Turn off the heat.
3. When the lentils, carrots, and potatoes are tender (this should take about 30 minutes) remove the 만, 베이 leaves and the 백리향, 백 리 향 sprigs and pour the 양파 mixture into the soup. It should be faintly sweet with just a hint of cinnamon and nutmeg.
4. Add 더 많이 warm stock if necessary. Angela makes a very thick 렌즈 콩, 렌즈콩 soup, though it can be nice with 더 많이 stock, especially if the stock is homemade. Season with salt (if needed) and black pepper and serve in warmed bowls with crusty bread.
- 1 & 1/2 cups (330g) lentils, washed and picked over.
- 1lb (425g) carrots, peeled and sliced into 1/2-inch coins
- 1/2 lb (200g) small white potatoes, scrubbed, sprouts removed, and sliced into 1/2 inch chunks
- 2 만, 베이 leaves
- 4-6 sprigs of fresh 백리향, 백 리 향 또는 2 big pinches dried thyme
- 1 big pinch ground nutmeg
- 1 pinch ground cinnamon
- 8-10 cups (approx 1.8L) chicken 또는 vegetable stock
- 2 tbsp (20g) minced garlic, 또는 more, to taste, freshly ground black pepper, to taste
How to make:
1. place the lentils, carrots, potatoes, 만, 베이 leaves, thyme, cinnamon and nutmeg, in a medium pot with 8 cups of stock. Bring to the boil, turn the heat to low, and cook, stirring occasionally.
2. Meanwhile, heat the 올리브 oil in a skillet and turn the temperature to medium-low. Add the 양파 and garlic and cook, stirring, until the 양파 softens (about 5 minutes). Turn off the heat.
3. When the lentils, carrots, and potatoes are tender (this should take about 30 minutes) remove the 만, 베이 leaves and the 백리향, 백 리 향 sprigs and pour the 양파 mixture into the soup. It should be faintly sweet with just a hint of cinnamon and nutmeg.
4. Add 더 많이 warm stock if necessary. Angela makes a very thick 렌즈 콩, 렌즈콩 soup, though it can be nice with 더 많이 stock, especially if the stock is homemade. Season with salt (if needed) and black pepper and serve in warmed bowls with crusty bread.
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