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CARDAMOM LENTIL SOUP
Serves : 8INGREDIENTS
- 1 tsp Culinary Circle Extra Virgin Olive Oil
- 1 stalk celery chopped
- 1 medium carrot chopped
- 1 leek white part only chopped
- 8 cups chicken stock
- 1 medium onion stuck with four whole cloves
- Bouquet garni fresh marjoram fresh parsley and a bay leaf tied in a cheesecloth bag
- 1 16 oz bag dried brown lentils rinsed under cold running water
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon cardamom
- fresh lemon juice
- Sea salt to taste
- Plain yogurt and chopped parsley for garnish
DIRECTIONS
Heat oil in stockpot and saut the celery, carrot and leek until soft.
Add stock, onion, bouquet garni and lentils. Bring to a boil, lower heat and simmer, covered, until lentils soften and split, about 40 minutes.
–Discard onion and bouquet garni.
–Allow soup to cool slightly then pure soup in batches in a food processor or blender.
–Return to pan and season with pepper, cardamom, lemon juice and salt.
PRESENTATION NOTES:
Serve with a dollop of yogurt and a toss of fresh chopped parsley.