“This is a Orlando Murrin recipe. It is a nice one of my favourites.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Tuck the thyme, parsley, and cilantro springs into the hollow of the celery and tie with a sting. This way its all together when time to remove.
  2. Heat the oil in a large soup pot., add the onions, carrots, garlic, and all spices, saute for 5 minutes. Stirring to prevent any burning.
  3. Add the celery bouquet agrni the lentils and stock.
  4. Bring to a boil, and the lower heat and simmer for at least 40 minutes stirring occasionally.
  5. Simmer until lentils are tender.
  6. Remove and discard the celery and sprigs of herbs.
  7. I do mash the celery up and place back into the soup.
  8. Process the soup in the blender until smooth.
  9. Place back into pot and reheat until warm through.
  10. Stir in the lemon juice, cream and butter.
  11. Season with salt and pepper to taste.
  12. Place a ladle of soup into bowls, top with the yogurt flavoured with cilantro and zest.
  13. Lemon Yogurt is made by mixing the plain yogurt with lemon zest and cilantro.
  14. Garnishe with a little more zest on top and more fresh cilantro if desired scattered on top of the yogurt. For presentation.

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