Description Edit


To turn this into a vegetarian soup, use vegetable stock instead of chicken stock.

Ingredients Edit

Directions Edit

  1. Melt butter in a saucepan.
  2. Add onions, lentils and stock.
  3. Simmer for 5 minutes.
  4. Add carrots and cardamon seeds.
  5. Cook until carrots are tender. Stir occasionally.
  6. Pour soup in a blender and blend until smooth.
  7. Transfer back to saucepan and heat again when ready to serve. Garnish with parsley, croutons and cream.

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