Ingredients
- 5 sprigs parsley tied with kitchen string (together)
- 2 carrots
- 2 ribs celery
- 1 onion
- 1 green bell pepper
- 1 waxy boiling potato
- 1 imported bay leaf
- 1 salt black pepper (freshly ground)
- 1/2 lentils
- 1,400 ml chicken broth
- 45 ml olive oil
- 18 gr butter (unsalted)
- 3 gr pure chili powder (ground)
- 2 gr cumin (ground)
- 2 gr allspice (ground)
Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes. Increase the heat to medium, add the carrots and stir-cook for 1 minute. Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice; stir-cook for 1 minute. Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender. The soup may be prepared in advance up to this point.) Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989]
