V. Planet: Tomato-Lentil Soup

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* Exported from MasterCook *

 

Tomato-Lentil Soup

 

Recipe By : Vegetarian Planet by Didi Emmons, page 105

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup chopped onion

2 garlic cloves -- minced

2 teaspoons ground coriander seeds

1 teaspoon ground cumin seeds

1 green or red bell pepper -- seeded and minced

2 cups dried brown lentils

1 jalapeño pepper -- minced (optional)

6 cups water or basic Vegetable Stock

1 3/4 cups peeled plum tomatoes

(14-ounces canned)

1/4 cup lemon juice

(from about 1 lemon)

1/2 teaspoon salt

fresh-ground back pepper -- to taste

 

Serves 4

 

This simple, healthful soup may be a possibility even if your refrigerator

is nearly empty, since it requires little in the way of fresh produce

 

1. Heat the oil in a large saucepan over medium heat. Add the onion,

garlic, coriander, cumin, and bell pepper, and sauté for 10 minutes,

stirring frequently. Add the lentils, the jalapeño if you like, and the

water or stock.

 

2. Pour the tomatoes into a small bowl, and squeeze them with your hands

so they break into small pieces. Add the tomatoes to the soup. Let the

soup simmer over low heat for 45 minutes.

 

3. Take the soup off the heat, and add the lemon juice and salt and

pepper. Ladle the soup into bowls and serve.

 

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