| 1 tablespoon butter |
|
|
Sauté vegetables until soft |
|
Discard onion and bouquet garni. Purée soup. Return to pan. If necessary, dilute with extra stock. |
| 1 stalk celery |
chop |
| 1 medium carrot |
chop |
| 1 leek |
trim green parts, chop |
| 1 onion |
stick cloves in onion |
| 4 cloves |
| 350g dried brown lentils |
|
Add, bring to boil, lower heat, simmer slowly, covered, unti lentils soften and split, about 30 minutes |
| 6 cups chicken stock |
| bouquet garni |
| 1/2 teaspoon salt |
|
Season to taste. Heat. |
| pinch pepper |
| 1/2 teaspoon ground cardamom |
| lemon juice |
| fresh parsley |
chop |
|
Serve, sprinkled with parsley. |
|