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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is based on a recipe from the vegetarian recipe book Cooking with Kurma Ive made it many times over the years, and have changed it around a bit, mainly by adding more veggies. I always make this whenever anyone in the family is feeling a little under the weather. I use a huge amount of garlic and ginger in mine though (as in 2 huge pieces of ginger and an entire head of garlic, if not more) I have mellowed it a bit for this recipe! Ingredients:
1 kg carrot |
2 large brown onions |
3 large potatoes |
5 stalks celery |
4 tablespoons chopped fresh ginger |
1 cup dry lentils |
1 liter vegetable stock |
1 bunch fresh parsley |
4 garlic cloves |
Directions:
1. Peel carrots, onions, potatoes and ginger Throw in a pot and cover with water, bring to the boil.
2. Chop celery, add to pot. Add lentils.
3. Add vegetable stock and simmer until all veggies are tender and lentils are cooked.
4. Add chopped parsley and garlic.
5. Transfer the mixture a little at a time to the blender, until soup is desired texture.
6. Add more stock or water if a thinner soup is preferred.
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