Spicy greens and red lentil soup

 
                      Spicy Greens And Red Lentil Soup
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Lentils                          Middle Eastern
                 Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           red lentils
    1      teaspoon      cinnamon
    1      teaspoon      cumin
    6      cups          water
    6      cloves        garlic
      1/2  teaspoon      red pepper flakes
      1/8  teaspoon      salt
    1      medium        carrot -- diced
    1      medium        onion -- diced
    1 1/2  pounds        mustard greens
    2      teaspoons     tamari soy sauce
      1/2  cup           dry white wine
    1      medium        tomato -- diced
    4      medium        lemon wedges
 
 Wash and sort the lentils. Drain thoroughly. Place in a heavy-bottomed stockpot
 . Stir over medium heat until lentils are fairly dry, then sprinkle on the cinn
 amon and cumin and continue to stir and roast for 5 minutes, scraping to keep t
 he lentils from sticking. carefully add the water, then stir in the garlic, chi
 li flakes, and salt. Bring to a boil over high heat, then reduce to medium and 
 simmer 10 minutes. Stir in the carrot and onion, and simmer 10 more minutes. Me
 anwhile, carefully wash the greens, discarding the toughest part of the stems a
 nd tearing the leaves into bite-size pieces. Drain briefly. When simmering time
  is up, stir in the soy sauce and wine, then the tomato. Pile the greens on top
  of the soup, put on a tight-fitting lid, and cook for 5 more minutes. Remove l
 id and stir the wilted greens into the soup. Serve very hot, with a lemon wedge
  at each bowl.
 
 Serving Ideas: Serve with Middle East Salad and Armenian bread.
 
  scanned by sooz
 
 
                    - - - - - - - - - - - - - - - - - -