Creole lentil soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 2 | quarts | Boiling water |
| 1½ | teaspoon | Salt |
| 1 | each | Onion, chopped |
| 1 | each | Celery stalk, chopped |
| 1 | small | Green bell pepper, chopped |
| 1 | small | Red bell pepper, chopped |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Vegetable broth powder |
| 1 | teaspoon | Brown sugar |
| 1 | each | Bay leaf |
| 4 | tablespoons | Tomato paste |
| 2 | tablespoons | All purpose flour |
| Pepper | ||
Directions
Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1½ hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.