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Publicado el 05-13-2009

Lentil Cream Soup

La Receta de HOY

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Hoy en Delaware LLC
Hoy en Delaware Bilingual Newspaper

Lentil cream


• 1 tablespoons olive oil


• 1 medium carrots, diced


• 1 medium stalks celery, chopped


• 1/2 small onion, chopped


• 1 cloves garlic, minced


• 1/2 teaspoon dried oregano


• 1/2 teaspoon dried basil


• 1/4 teaspoon ground black pepper


• 1 cups dry lentils


• 1/2 can (7½ ounces) crushed tomatoes


• 1 cups vegetable broth


• 3½ cups water


In a soup pot, heat oil over medium heat.

Add carrots, celery, and the onion. Cook and stir until the onion is tender.


Add the garlic, oregano, basil, and pepper and cook and stir for 2 minutes.


Add lentils and tomatoes, then add the vegetable broth and water.


Cover and bring to a boil. Reduce heat and simmer until lentils are tender (aproximately one hour).

Beat in the mixer and serve.


(This cream is highly recommended for women and children. It contains iron an avoid the anaemia).








Crema de lentejas


• 1 cucharada de aceite de oliva


• 1 zanahoria mediana, cortada en cubitos


• 1 tallo mediano de apio, cortados finamente


• 1/2 cebolla pequeña amarilla, picada finamente


• 1 diente de ajo, picado fino


• 1/2 cucharadita de orégano


• 1/2 cucharadita de albahaca


• 1/4 cucharadita de pimienta negra


• 1 taza de lentejas


• 1/2 lata (7½ onzas) de tomates machacados


• 1 taza de caldo de verduras


• 3½ tazas ...
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