Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 Ethiopian Lemony Lentils This didn't call for a hot pepper but I added one jalapeno minced. Very tasty soup. Ethiopian Lemony Lentil Soup 2 tbls. butter or margarine 3 - 4 garlic cloves, minced 2 cups brown lentils 4 cups veg. broth of your choice 1 tbl. fresh grated ginger salt and pepper to taste Grate peel from one lemon (yellow part only) 1/4 cup fresh lemon juice 1 jalapeno pepper, minced (optional) Chopped cilantro or parsley for garnish Over medium heat melt butter in soup pot and add garlic (and jalapeno if using), stir to brown for about 1 minute. Add lentils and stir to coat with garlic and butter. Add broth, bring to a boil and turn heat down to a simmer and cover pot. Cook until lentils are tender about 20 - 30 minutes. Stir in ginger, lemon peel, juice, salt and pepper. Serve in bowls with chopped cilantro or parsley on top and a lemon wedge on the side. The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing.~ Albert Einstein ~ Check Out My Groups: Everything Natural http://health./ Everything Magick EverythingMagick/ -- Version: 7.1.385 / Virus Database: 268.3.4/299 - Release 3/31/2006 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.