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Recipe by: cayley
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See below ingredients and instructions of the recipe
3 tb Olive oil
2 tb Unsalted butter
1 Onion, chopped
2 Carrots, diced
2 Ribs celery, diced
1 Green bell pepper, cored,
-seeded and diced
1 sm "waxy" boiling potato,
-peeled and diced
1 ts Ground cumin
1 ts Ground pure chili powder
3/4 ts Ground allspice
1 sm Imported bay leaf and 5
-sprigs parsley
Tied together with kitchen
-string
1/2 lb Lentils, picked over
6 c Chicken broth
Salt
Freshly-ground black pepper
Place the olive oil, butter, and onion in a soup kettle, set over low
heat and cook until the onion has softened, about 5 to 7 minutes.
Increase the heat to medium, add the carrots and stir-cook for 1
minute. Add the celery and stir-cook for 1 minute. Add the green
pepper and stir-cook for 1 minute. Add the diced potato, cumin,
chili powder, and allspice; stir-cook for 1 minute. Add the herb
bundle, lentils, and chicken broth; bring to a boil, then boil for 1
minute. Cover and simmer for about 1 hour, or until the lentils are
tender. The soup may be prepared in advance up to this point.)
Season the soup with salt and fresh pepper to taste and discard the
parsley-bay leaf bundle. Ladle the soup into warm bowls and serve
steaming hot.
Makes 4 to 5 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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