Mom gave me this recipe years ago. It is perfect for a cold fall or winter evening, either as an appetizer or served together with bread as a main dish.
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Serves:
5
Prep time:
8 minutes
Cook time:
45 minutes
Recipe Category
Cuisine
Ingredients
2 onions, chopped
4 tablespoons olive oil
2 cups red lentils
4 cups water
4 cups chicken broth
2 tablespoons flour
1 egg
1 cup milk (or soymilk)
Salt and pepper, to taste
Instructions
Warm 2 tablespoons olive oil in a pot and sauté the chopped onions for 5 minutes.
Add red lentils and 4 cups of water. Cook over medium heat for 30 minutes, stirring occasionally.
Add salt, pepper, and 4 cups of chicken broth. Bring to a boil and cook for 2 minutes.
Take the pot off the heat and puree the soup with a blender or food processor until smooth.
In a separate saucepan, put the remaining 2 tablespoons of olive oil. Add flour and cook over medium heat, stirring constantly, for 2 to 5 minutes.
Remove the saucepan from heat. In a small bowl, beat the egg and milk (or soymilk) together.
Gradually add the egg and milk mixture to the flour mixture, constantly whisking.
Pour the egg, milk, and flour mixture gradually into the pureed soup, whisking constantly to thicken the soup.
Warm up the soup and serve.