Recipes
Lentil Soup
Lentil Soup
- 3 qts/3 l water
- 1/2 lb/250 g lentils
- 1 onion
- 2 garlic cloves
- 2 tablespoons oil
- 1 bay leaf
- 1 grated carrot
- 1 teaspoon flour
- 1/2 teaspoon dry thyme
- salt
Pick the lentils over, wash and pre-soak in tepid water the night before cooking. In the morning, throw away the water and set to boil with 3 qts/3 l cold water, finely chopped onion, bay leaf and the garlic cloves. When the lentils are almost done, add salt and grated carrot fried in oil and mixed with a half teaspoon of thyme. Dust the flour over the soup and mix it. Let boil for 5 more minutes. Serve warm.