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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. olive oil 1 cup diced onion 1 cup diced celery 1 cup diced carrot 8 cups chicken or vegetable broth 16 ounce package red lentils, picked through 1 cup cooked, cubed ham 3 bay leaves 1 large clove garlic, peeled and minced 1 tsp. Worcestershire sauce 2 tbsp. Tabasco sauce 1/2 tsp. ground coriander 1/2 tsp. pepper 1 tbsp. chopped fresh parsley leaves sour cream
Directions
Heat olive oil in a large pot over medium eat. Add onions, celery and carrots. Cook about 8 to 10 minutes until vegetables are softened, stirring frequently. Add broth, lentils, am, bay leaves, garlic, Worcestershire, Tabasco, coriander and pepper. Bring to a boil. Reduce heat to medium low and simmer soup about 40 to 60 minutes until lentils are very tender, stirring occasionally. Transfer 1/4 of the soup to a food processor and puree until smooth. Return the pureed soup to the pan. Simmer an additional 5 minutes. Divide soup between bowls. Garnish each bowl of soup with a dollop of sour cream and some of the parsley. Serve immediately.
Serves 4 to 6.
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