spiced lentil soup

Name: Spiced Lentil Soup
Yield: 4
Ingredients: 3 tablespoon(s) olive oil; 2 tablespoon(s) unsalted butter; 1 - onion, chopped; 2 - carrots, diced; 2 - ribs celery, diced; 1 - green bell pepper, diced; 1 small boiling potato, peeled, diced; 1 teaspoon(s) ground cumin; 1 tablespoon(s) ground chili powder; 3/4 teaspoon(s) ground allspice; 1 small bay leaf and 5 sprigs parsley, tied together with kitchen string; 1/2 pound(s) lentils, picked over; 6 cup(s) chicken broth; - salt; - freshly ground black pepper

13 Pinches

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yield 4 serving(s)

Ingredients

3 tablespoons olive oil
2 tablespoons unsalted butter
1 - onion, chopped
2 - carrots, diced
2 - ribs celery, diced
1 - green bell pepper, diced
1 small boiling potato, peeled, diced
1 teaspoon ground cumin
1 tablespoon ground chili powder
3/4 teaspoon ground allspice
1 small bay leaf and 5 sprigs parsley, tied together with kitchen string
1/2 pound lentils, picked over
6 cups chicken broth
- salt
- freshly ground black pepper

How To Make spiced lentil soup

Step 1

Place the olive oil, butter and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.

Step 2

Increase the heat to medium, add the carrots and stir-cook for 1 minute.
Step 3

Add the celery and stir-cook for 1 minute.
Step 4

Add the green pepper and stir-cook for 1 minute.
Step 5

Add the diced potato, cumin, chili powder and allspice; stir-cook for 1 minute.
Step 6

Add the herb bundle, lentils and chicken broth; bring to a boil, then boil for 1 minute.
Step 7

Cover and simmer for about 1 hour, or until the lentils are tender.
Step 8

The soup may be prepared in advance up to this point.
Step 9

Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.
Step 10

Ladle the soup into warm bowls and serve steaming hot.
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