Souped Up Lentils

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup red lentil, picked over and rinsed
• 4 cups chicken stock or 4 cups vegetable stock
• 1 cup water
• 1/2 medium onion, minced
• 1 medium potato, peeled and grated (or diced finely)
• 1 medium carrot, peeled and grated (or diced finely)
• 1 garlic clove, crushed
• 1/4 teaspoon turmeric
• 1/4-1 teaspoon salt (depends on your taste and the saltiness of the stock, add 1/4 teaspoon at a time)
• 1/4-1/2 teaspoon black pepper, coarsely ground (depends on your taste)
• 1 ounce thin rice noodles, broken into pieces (vermicelli)
• 4 tablespoons sour cream
• 4 tablespoons cilantro (optional) or 4 tablespoons parsley, chopped finely (optional)

Recipe

• 1 put all but the last three ingredients in a large saucepan, stir well and bring to a boil.
• 2 after 3-4 minutes on the boil, lower heat to a fast simmer.
• 3 cook for 20-25 minutes, stirring occasionally. spoon off and discard any scum on the surface.
• 4 add the vermicelli and cook for a further 10 minutes. stir frequently.
• 5 if you like, you can buzz this up in the food processor, but it's really not necessary.
• 6 ladle into bowls and top with sour cream, cilantro (if desired) and more black pepper (if desired).