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Red Lentil Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Middle Eastern
Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups red lentils
6 cups water
3 medium bay leaves
4 cloves garlic -- chopped
2 slices ginger root
1 cup carrot -- grated
1 cup fresh tomato -- chopped
1/2 cup bell pepper -- finely chopped
1 112 c onions -- chopped
1/2 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander
1 pinch cayenne
2 tablespoons lemon juice
salt
black pepper -- fresh ground
Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves
, garlic, and ginger. Cover and place on high heat. Add the carrots, tomatoes,
and bell peppers to the pot. Bring to a boil, stir, reduce the heat, and simmer
, covered, for 15 to 20 minutes, until the lentils are tender. While the vegeta
bles simmer, saut‚ the onions on medium heat in the olive oil in a heavy
skillet
for about 10 minutes or until browned. Add the cumin, coriander, and cayenne,
and sauce for another minute, stirring to prevent sticking. Remove from the hea
t. When the lentils are tender, remove the bay leaves, and ginger from the soup
pot. Stir in the saut‚ed onions and the lemon juice. Add salt and pepper
to tas
te. Top with yogurt, onion, mint? parsley, or cilantro. Serving Ideas: Serve wi
th Vegetables in Mint Vinegar or Curried Cauliflower
scanned by sooz
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