Lentils And Mint Soup
Available on the market green lentils imported India or the Middle East. Select dried mint, fresh while not in use for topping.Material
- 280 g red Lentils, soaked in water for 1 hour and pat dry
- 2 liters chicken stock
- 1 onion, roasted
- 70 g rice
- 2 tablespoons, tomato paste, add 60 ml of cold water
- 70 g cheese
- Salt to taste
- 1 tablespoon paprika
- 1 tablespoon dried mint
How to Make
- Place the lentils, chicken broth, onion, rice, tomato paste, cheese and salt in a sauce pan
- Cook over low heat until lentils are soft and cream-colored (about 1 hour)
- Add paprika and mint, and let the soup cooked for 5 minutes before the serve.
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Published: 2011-04-25T20:00:00-07:00
Lentils And Mint Soup
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