500g lentils
4 tablespoons beef broth
3 spoons olive oil for sautéing
2 spoons chopped scallions
1 bay leaf
2 spoons chopped parsley
1/2 cup pesto sauce (available at supermarkets)
1/2 cup chopped onion
Salt and black pepper to taste
Parsley and thyme for garnish
500g lentils
4 tablespoons beef broth
3 spoons olive oil for sautéing
2 spoons chopped scallions
1 bay leaf
2 spoons chopped parsley
1/2 cup pesto sauce (available at supermarkets)
1/2 cup chopped onion
Salt and black pepper to taste
Parsley and thyme for garnish
Soak the lentils in cold water for two hours
Drain and place in a pressure cooker
Add beef broth and cook for 15 minutes or until the lentils are tender, but not mushy. Reserve
In another pan, sauté the onion in olive oil
Add the bay leaf, parsley, and scallions and stir for a minute
Add the cooked lentils with broth and cook until the soup has the desired consistency
If it becomes too thick, add hot water
Season with salt and black pepper and serve with pesto sauce, parsley, and thyme
