Ingredients
| Measure
| Amount
|
| Green Lentils | 2/3 cup | 115 g |
| Water | 2 cups | 500 g |
| Onions | 2 small size | 80 g |
| Butter or
margarine | 3
tablespoons | 40 g |
| All-purpose
flour | 2
tablespoons | 12 g |
| Water | 4 cups | 1 g |
| Rice | 2
tablespoons | 25 g |
| Salt | 2
tablespoons | 12 g |
| Egg | 1 medium
size | 50 g |
| Milk | 3/4 cup+1
1/2
tablespoons | 200 g |
| Red pepper | 1/2 teaspoon | 1 g |
| Bread | 2 thin slices | 40 g |
|
Instruction
Soak green lentils overnight with a cup of water.Add1 cup of water and cook over
low heat for 20-25 minutes or until tender. Set aside.Saute' chopped onion in melted
margarine for 2-3 minutes, stirring occacionaly.Stir in flour bending well.Add water,
green lentils and rice, stir.Simmer for 35-40 minutes or until rice is tender. Place into
a food processor container.Processe until well blended and creamy.Season with
salt.Bring to boil and simmer for a minute. Combine slightly beaten egg and milk
mixing well.Blend in soup stirring constantly.Boil gently for 1 minute.Sprinkle with red
pepper. Top with toasted bread cubes.Serve hot.
6 Serving
|
|
