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COLLECTION: Lentil Soups
salt
pepper
cayenne pepper (optional)
Instructions:
-------------
Wash your lentils well, and check them for rocks and bugs, etc. Combine
the lentils and the vegetables in a big pot with about 4 cups of water
(that's an estimate, use a little more if that doesn't seem like enough,
but try not to use *too much*). Bring this to a boil, and then let it
simmer until it has cooked down some and your lentils are soft.
Then take the soup a cupful at a time and blend it in your blender until
it is smooth (you will need a second pot to transfer it into after
blending it). Your soup should be fairly thick by now, and bring it to
a boil once again, and then let it simmer another fifteen or twenty
minutes.
Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt,
and a couple of pinches of cayenne pepper.
The original recipe for this soup said to serve it with a dab of sour
cream in the center of the bowl, which seems odd to me, but it's kind of
tasty in a strange way. It's also very good with pita bread or any kind
of Indian bread because it's very thick and easy to pick up with a hunk
of bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: carrot@bear.stonemarche.org (Little red-headed girl)
LENTIL SOUP
===========
Ingredients:
------------
1 onion, chopped
2 carrots, chopped
oil, not virgin olive
1
1
3
1
cup lentils
can
tomatoes, (lb? 14 oz? I forget)
cups water
tsp salt
grated Swiss cheese (optional)
Herbs: bay leaf, basil, marjoram, rosemary
Spices: cumin,tumeric,coriander,ginger,garlic powder,chili powder
Instructions:
http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-coll.html (6 of 9) [12/17/1999 12:02:27 PM]
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