Ingredients
- 250 ml (1 cup) brown lentils
- 2 stalks celery, diced
- 1 small onion, finely chopped
- 2 carrots, sliced
- 5 ml (1 tsp.) dried basil
- 1 ml (1/4 tsp.) celery seeds
- 1 clove garlic, minced
- 10 ml (2 teaspoons) parsley, chopped
- 1.5 liters (6 cups) salt-free chicken or beef broth
- salt and pepper
Preparation
Rinse lentils in cold water through a fine sieve.
Place all ingredients in a large pot. Bring to the boil. Reduce heat, cover and simmer over low heat for about an hour, or until lentils are cooked through, crumbling easily with the back of a spoon. Add salt and pepper to taste.
N.B.: This soup can be blended and served as a soup.