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1 cup of yellow lentils
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1 medium-sized carrot
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1 small zucchini
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1 large tomato
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1 medium potato
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5 garlic cloves
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2 tbsp of cream
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2 tbsp of butter
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1 cup of chicken broth
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1 and 1/2 spoons of cumin
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Salt and pepper
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Peel all vegetables and chop into medium size pieces. Wash lentils very well several times and drain. Fill half a medium deep pan with water; bring to boil over high heat. Add lentils, carrot, tomato, potato and garlic. Leave to boil. After 15 minutes add zucchini.
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When all vegetables are tender (after about 5 more minutes), pour all components in a blender. Blend well then strain in a medium bowl.
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In a medium deep pan, heat oil or butter over medium-high heat. Stir in double cream for about 1 minute.
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Add strained vegetable mix, chicken broth, salt, pepper and cumin. Leave to boil for about 5 minutes. If texture of soup is too thick, add more broth or water.
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