Title: Lentil Soup
Categories: None
Yield: 4 Servings

1 c Lentils
8 c Water
1 c Chopped onion
1 ts Salt
1/2 ts Pepper
1 ts Minced garlic
1 ts Zhoug
1/2 c Fresh lemon juice
Sliced green onions
-(scallions)
Sliced red radishes
1 lg Potato (optional)

>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria

In a large soup pot bring all the ingredients to a boil and simmer until
the lentils aer soft, about 40 minutes. Serve hot with green onions and red
radishes on the side.

If you want a more filling soup, cut a large potato into cubes and add them
for the final fifteen minutes of cooking, or until tender.

Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@aol.com on Sun, 19 Jan
1997.