Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 quart chicken stock

  3. 1 cup lentils

  4. 1/2 cup onion -- chopped

  5. 1/2 cup carrot -- chopped

  6. 1/4 cup celery -- chopped

  7. 2 garlic clove

  8. 1/2 teaspoon coriander

  9. 1/2 teaspoon fenugreek

  10. 1/4 teaspoon cumin

  11. 2 cups water

  12. 1 1/2 cups hazelnuts -- toasted, chopped

  13. 1 teaspoon cracked peppercorns -- pink, green, black

  14. 1 tablespoon butter -- soft

  15. 1 tablespoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, Hazelnuts and 3 peppers and simmer 15 minutes. Make roux by mixing butter and flour into a smooth paste. Beat in roux to thicken and cook an additional 15 minutes. Salt to taste, then garnish. For garnish use lite sour cream, chopped onion or chives, shredded carrots or hazelnuts.

Comments

882,796
Send feedback