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| Lentil Soup
2 cups Ads Magroosh (split red lentils)
2 quarts stock (either chicken or lamb)
2 medium onions
1 medium tomato
1 medium carrot
2 tablespoons finely chopped onions
2 tablespoons olive oil
2 tablespoons lemon juice
Chop the vegetables into medium-size chunks
Put stock into a 4-5 quart pot and bring to boil
add the onions,carrot,tomato and lentils to stock. lower the heat to simmer and cook for about 1/2 hour or until the lentils are tender
Puree the mixture in either a food processor or blender and return to pot.
Saute the finely chopped onions in the olive oil until they are soft and brown.
Add the cumin,lemon juice ,sauted onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes