Lentil Soup Recipe

Ingredients

• Lentil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 cup
• Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 cups.
• Carrot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 (diced)
• Potato. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 (sliced)
• Mutton. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 pieces(without bone)
• Corn flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 tbsp.

How to make Lentil Soup

1. Pick, wash and soak lentils in 6 cups of water.
2. Add remaining ingredients.
3. Cook till tender.
4. Remove the bone if any and work through.
5. If soup is too thick, add water and corn flour paste.
6. Cook till it forms thin custard like consistency.
7. Serve with Worcestershire sauce and croutons.