Red lentil soup

 
                              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
 
 
                    - - - - - - - - - - - - - - - - - -