Lentil Soup
Cookbook
Page 10
Cuisine: Australasian
Course: Soups and Stews
Reviews
1 reviews,
average rating 5.0 / 5
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One of my regular soups, I make it in the pressure cooker which cuts preparation time down from nearly two hours to about half an hour. Red lentils cooked in chicken stock, then add sauteed onion, finely diced potato and chopped tinned tomatoes and cook some more. Add parsley before serving - the finely sliced frankfurts suggested by the author are quite unneccessary.
Keeps well for days, but is inclined to thicken.