Vegetarian Potato Lentil Soup - cooking recipe

Ingredients
    1 sprig fresh rosemary
    5 sage leaves
    5 sprigs fresh thyme
    2 teaspoons peppercorns
    4 tablespoons lemon juice
    2 cups dried lentils
    5 potatoes, cubed
    1 onion, chopped
    4 garlic cloves
    1 cup baby carrots, sliced
    1/3 cup cilantro, chopped
    9 cups vegetable broth
    1 tablespoon butter
Preparation
    Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
    In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
    Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
    In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
    Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.

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