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1. Add butter to stockpot. Melt over medium heat.
2. Add onion, carrot and garlic. Saute until onion is soft.
3. Stir in ground cumin, and hot pepper flakes.
4. Add red lentils, chicken broth, milk, and uncooked long grain wild rice.
5. Bring to a boil. Reduce to low, cover and simmer 30 minutes.
6. Remove stockpot from heat.
7. Puree soup in food processor or blender in batches. Transfer soup to large bowl. Return soup to stockpot.
8. Stir in lemon juice. Season with salt and pepper.
9. Heat soup through.
10. Serve soup hot in individual soup bowls.
11. Garnish with parsley, coriander, or dill.
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