Ingredients
| Measure
| Amount
|
| Red split
lentil | 2/3 cup | 120 g |
| Water | 5 cups | 1200 g |
| Onion | 1 medium
size | 75 g |
| Carrot | 1 small size | 75 g |
| Salt | 2 teaspoons | 12 g |
| Butter or
margarine | 3
tablespoons | 40 g |
| All-purpose
flour | 2
tablespoons | 12 g |
| Tomato paste | 1
tablespoon | 15 g |
| Instruction
Wash and drain lentils. Place in a saucepan. Add water.
Cook over low heat uncovered. Remove scum with a
perforated spoon. Stir in finely chopped onion and frated
carrot. Season with salt; mix. Cover and simmer for 30
minutes or until lentils and vegetables are tender. Remove
from heat; cool. Place into a blender or food processor
container. Process until well blended and creamy. Melt
margarine in a skillet. Stir in flour. Brown until light golden
stirring constantly. Blend in tomato paste. Dilute with
creamed soup; mix. Stir in soup. Heat Creamed soup for 5
minutes, stirring constantly. Serve hot.
6 servings
|