Spiced Lentil Soup Recipe

Spiced Lentil Soup Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3 tbsp: Olive oil,
2 tbsp: Unsalted butter,
1: Onion, chopped
2: Carrots, diced
2 Ribs: celery, diced
1: Green bell pepper, cored, seeded and diced
1 small: "waxy" boiling potato, peeled and diced
1 tsp: Ground cumin,
1 tsp: Ground pure chili powder,
3/4 tsp: Ground allspice,
1 small: Imported bay leaf and 5 sprigs parsley,
Tied together with kitchen string,
1/2 lbs: Lentils, picked over
6 cup: Chicken broth,
Salt,
Freshly-ground black pepper,

Directions:

Place the olive oil, butter, and onion in a soup kettle, set over low
heat and cook until the onion has softened, about 5 to 7 minutes.
Increase the heat to medium, add the carrots and stir-cook for 1
minute. Add the celery and stir-cook for 1 minute. Add the green
pepper and stir-cook for 1 minute. Add the diced potato, cumin,
chili powder, and allspice; stir-cook for 1 minute. Add the herb
bundle, lentils, and chicken broth; bring to a boil, then boil for 1
minute. Cover and simmer for about 1 hour, or until the lentils are
tender. The soup may be prepared in advance up to this point.)

Season the soup with salt and fresh pepper to taste and discard the
parsley-bay leaf bundle. Ladle the soup into warm bowls and serve
steaming hot.

Makes 4 to 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.


Source from luhu.jp