Friday, October 3, 2008
and a new guest blogger and her soup :)
Welcome Lexie! thanks so much for sharing this with us, it looks delicious!
I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.
200g red lentils
1 bulb garlic
2 onions peeled and quartered
2 small potatoes peeled and quartered
1/2 tsp ground cardamom
1/2 tsp ground coriander
1250g of chicken stock
Chopped fresh herbs for garnish
Rinse lentils under cold water.
Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve.
Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency.
Serve with chopped herbs.
note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)