Red Lentil Soup
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Scan day: 17 February 2014 UTC
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Description: Calls for bell pepper, ginger root, cayenne, and lemon juice. One serving.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Red Lentil Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Lentils Middle Eastern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - -
Size: 1663 chars
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