1 tbsp vegetable oil 15 ml
1/2 cup chopped onion 125 ml
1/2 cup chopped carrot 125 ml
1/2 cup chopped celery 125 ml
2 cups low-sodium vegetable stock 500 ml
1 cup dried green lentils, rinsed 250 ml
1. In a medium saucepan, heat oil over medium-high heat. Add onion, carrot and celery and cook, stirring occasionally, until tender but not browned, about 5 minutes.
2. Add sock and lentils; cover, reduce heat and simmer until lentils are tender, about 30 minutes. Let cool.
3. Transfer to blender and puree on high speed until smooth.
TIP
Lentils do not have to be soaked, but rinse well in a sieve and pick through to remove any small stones.
VARIATION
Substitute an equal amount of red lentils for the green lentils and decrease the cooking time in Step 2 to 10 minutes
1/2 cup chopped onion 125 ml
1/2 cup chopped carrot 125 ml
1/2 cup chopped celery 125 ml
2 cups low-sodium vegetable stock 500 ml
1 cup dried green lentils, rinsed 250 ml
1. In a medium saucepan, heat oil over medium-high heat. Add onion, carrot and celery and cook, stirring occasionally, until tender but not browned, about 5 minutes.
2. Add sock and lentils; cover, reduce heat and simmer until lentils are tender, about 30 minutes. Let cool.
3. Transfer to blender and puree on high speed until smooth.
TIP
Lentils do not have to be soaked, but rinse well in a sieve and pick through to remove any small stones.
VARIATION
Substitute an equal amount of red lentils for the green lentils and decrease the cooking time in Step 2 to 10 minutes