Ethiopian Lemony Lentils

[Guest guest]

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.

 

 

 

 

New Messenger with Voice. Call regular phones from your PC and save big.

 

 

[Guest guest]

This sounds like very refreshing soup.

Thanks for sharing the recipe, Sissy.

Now why did you have to add hot peppers

to mine? *lol*

 

~ pt ~

 

With all your science can you tell how it is, and whence

it is, that light comes into the soul?

~ Henry David Thoreau (1817-1862)

~~~~~~~~~~~~~~~~~~~>

 

, sissy <pepepukpetunia

wrote:

>

> This didn't call for a hot pepper but I added one jalapeno minced.

> Very tasty soup.

>

> Ethiopian Lemony Lentil Soup