Lentil Soup
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 oz red lentils 2-3 shanks of veal, cut across bone into 1-1/4 inche pieces 2 medium red onions, finely chopped
ground pepper 1/4 cup olive oil 6 cups water
2 large potatoes, finely chopped 2 large carrots, finely chopped 1 bunch cilantro chopped
lemon juice



1 Cover red lentils with boiling water, leave to stand for 15 minutes.
2 Cook veal, onions and pepper in olive oil in a large heavy-based pan, until golden brown.
3 Add 6 cups water and bring gently to the boil. Skim and add drained lentils. Cook for 1 hour, or until the veal and lentils are tender.
4 Add chopped potatoes and carrots and simmer until vegetables are tender, adding more water if necessary.
5 Remove veal from pan. Remove meat from bones and chop into small cubes. Process soup mixture until smooth.
6 Just before serving the lentil soup stir in chopped cilantro, chopped veal and add a squeeze of lemon juice. Adjust seasoning if necessary. Serve with crusty bread.

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