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  1. Exported from MasterCook

  2. SPICED LENTIL SOUP

  3. 4 Preparation Time :

  4. Categories : Soups

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 3 tb Olive oil

  7. 2 tb Unsalted butter

  8. 1 Onion, chopped

  9. 2 Carrots, diced

  10. 2 Ribs celery, diced

  11. 1 Green bell pepper, cored,

  12. -seeded and diced

  13. 1 sm "waxy" boiling potato,

  14. -peeled and diced

  15. 1 t Ground cumin

  16. 1 t Ground pure chili powder

  17. 3/4 ts Ground allspice

  18. 1 sm Imported bay leaf and -sprigs parsley

  19. Tied together with kitchen

  20. -string

  21. 1/2 lb Lentils, picked over

  22. 6 c Chicken broth

  23. Salt

  24. Freshly-ground black pepper

  25. Place the olive oil, butter, and onion in a soup

  26. kettle, set over low heat and cook until the onion has

  27. 5 to 7 minutes. Increase the heat to

  28. medium, add the carrots and stir-cook for 1 minute.

  29. Add the celery and stir-cook for 1 minute. Add the

  30. green pepper and stir-cook for 1 minute. Add the

  31. diced potato, cumin, chili powder, and allspice;

  32. stir-cook for 1 minute. Add the herb bundle, lentils,

  33. and chicken broth; bring to a boil, then boil for 1

  34. minute. Cover and simmer for about 1 hour, or until

  35. the lentils are tender. The soup may be prepared in

  36. advance up to this point.)

  37. Season the soup with salt and fresh pepper to taste

  38. and discard the parsley-bay leaf bundle. Ladle the

  39. soup into warm bowls and serve steaming hot.

  40. 4 to 5 servings.

  41. WASHINGTON POST JAN 11, 1989

  42. Posted by Fred Peters. - - - - - - - - - - - - - - - - - -

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