Lentil Soup
Lentil Soup
Get this quick, easy and healthy soup recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
As seen on Back to the Streets
  • Lentil Soup
  • 300 grams Lentils
  • 100 grams Leek
  • 1 Onion
  • 3 cloves Garlic
  • 600 millilitres Chicken stock
  • 200 millilitres Cream
  • 150 grams Butter
  • Poached Egg
  • 4 Eggs
  • 30 millilitres Vinegar
  • 400 millilitres Water
  1. Lentil Soup:
  2. Boil the lentils until completely tender, strain and set aside
  3. Slice the leeks, onions and garlic in a pot with some butter until soft
  4. Add in the boiled lentils
  5. Pour in the chicken stock and simmer for 20 minutes
  6. Puree the soup with a blender and add in the cream
  7. Season to taste
  1. Poached Egg:
  2. Combine the vinegar and water into a pot and keep on very low heat
  3. Do not simmer of boil the water
  4. Crack the egg into a bowl. Swirl the water gently using a whisk
  5. Quickly drop the egg in the center and allow to poach for 5 minutes
  6. Remove from the water and serve immediately

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