Ingredients2 tsp (10 mL) butter
2 large carrots, diced
1 onion, finely chopped
1 clove garlic, minced
3/4 tsp (3 mL) salt
1/4 tsp (1 mL) dried rosemary or
thyme, crushed
1 cup (250 mL) dried red lentils, rinsed and drained
3 cups (750 mL) water
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) milk
2 tbsp (30 mL) freshly squeezed lemon juice
Pepper
2 tbsp (30 mL) thinly sliced fresh basil and green onions
Preparation
In a pot, melt butter over medium heat. Sauté carrots, onion, garlic, salt and rosemary for about 5 min or until onion is softened. Stir in lentils and water; cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 min or until lentils and carrots are soft.
Whisk flour into milk and gradually stir into pot; increase heat to medium. Simmer, stirring, for about 3 min, until slightly thickened (do not let boil). Stir in lemon juice and season to taste with pepper. Ladle into bowls and serve sprinkled with basil and green onions.
Tips
This is a perfect soup to make ahead; refrigerate for up to 2 days then reheat to pack in a thermos or heat at work or school. For the freshest flavour, add the basil and green onions just before reheating or serving.
Posts
0 comments:
Post a Comment