Red Lentil Soup
Written by Anne-Marie Roy
1 cup red lentils (uncooked)
1 tsp olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, diced
the zest of one lemon
5 cups of vegetable stock (made with powder or cubes – e.g. Celifibr)
salt and pepper to taste
1. Brown the onion, celery and the carrots in the oil for about five minutes.
2. Add the lentils, the stock and the lemon zest. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
3. If you wish: blend with an electric mixer (without making the soup too smooth).
4. Season with salt and pepper to taste.
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