Red Lentil Soup

Red Lentil Soup

1 Preparation Time :

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

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

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