Ingredients Jump to Instructions ↓

  1. 2 c Red lentils

  2. 2 qt Stock

  3. 1 md Onion, peeled and quartered

  4. 1 md Tomato, quartered

  5. 2 ts Garlic, coarsely chopped

  6. 4 tb Olive oil

  7. 1 tb Onion, finely chopped

  8. 2 ts Ground cumin

  9. 1 ts Salt Black pepper, freshly ground Lemon, cut into wedges

Instructions Jump to Ingredients ↑

  1. Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear. In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender. Meanwhile, in a small skillet, heat 1 tb of the oil over moderate heat. Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat. Puree the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining 3 tbs of oil. To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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