Kirmizi Mercimek Corbasi
- :yasalamcooking.com
- 827
Ingredients:
2 tablespoons butter
1/2 teaspoon red pepper flakes
1 cup red lentils, washed and drained
1 onion, chopped
1 small carrot, chopped
1 beef bouillon cube
3 cups water
Preparation:
1. In a 2-quart saucepan on medium high heat add butter, onion and carrot. Cook until onion is tender. Add lentils, red pepper, beef cube and water. Cook on medium heat for 20 minutes.
2. With a hand blender puree soup in the pan. Serve with parsley sprinkled on top and with lemon wedges.
Share this article
Related Items:
-
Kittencal's Thick and Rich Creamy Tomato Soup (Low-Fat Option)
-
Broccoli Soup Light
-
Cream of Broccoli Soup but Lower Fat!
-
Light Chicken Broccoli Alfredo Soup (Lower Fat)
Comments 0
Your comment
Comment description
