Lentil soup |
1 tablespoon oil
1 small onion, chopped
1 clove garlic, minced
1 large carrot, chopped
1 celery stalk, chopped
1 1/2 cups lentils, rinsed well
1/3 cup pearl barley, rinsed
4 cups chicken stock
4 cups water
1 teaspoon dried basil
1/2 teaspoon oregano
1 tablespoon soy sauce
1/4 teaspoon hot chili peppers
Salt and pepper to taste
Parmesan cheese, grated
In a medium-sized pot, heat oil at medium high heat. Add onions, garlic and celery and sauté until soft, about 5 minutes. Add carrots, lentils, barley, stock, water, basil, oregano, soy sauce and red pepper flakes.
Bring to a boil and simmer 45 minutes.
Season with salt and pepper.
Serve and pass the Parmesan cheese to sprinkle on top.
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