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Title: Lentil Soup Categories: None Yield: 1 Servings 4 c Broth 1 c Red lentils; rinsed & picked -over 1 c Chopped red onion 1 md Carrot; grated, (about 1/2 -cup) 1/4 c Chopped green bell pepper; -(I didn't use) 2 Garlic cloves; minced 1 ts Ground ginger 1 Bay leaf 1 c Chopped fresh tomato or -drained; canned, (I used -canned, but included the -liquid) 2 ts Ground coriander 1 ts Ground cumin 1 pn Ground red cayenne pepper 1 tb Fresh lemon juice; (I used -1) (up to 2) I made this for lunch today and it was great--very thick and satisfying. It even uses red lentils for the person who wanted red lentil recipes. I made it with brown lentils, which (according to the notes) requires 15 minutes additional cooking time. I did not find that to be true. Mix first 8 ingredients in a large pot. Bring to boil. Reduce heat, cover and simmer 15 minutes or until lentils are tender. Remove bay leaf. Add tomato, coriander, cumin, and ground red pepper. Cook 2 minutes. Stir in lemon juice. Serves 6 (but I had two for lunch!) Posted to fatfree digest V98 #015 by Bette Kindman-Koffler |