very quick lentil soup

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Rose Elliot: red lentils cook quickly with onion and garlic; season with lemon

and cumin (optl) (4pts)

 

(this looks familiar -- dup allert! -- could already be in the archive)

 

 

* Exported from MasterCook *

 

Very Quick Lentil Soup

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : New Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces split red lentils

2 large onions -- peeled, roughly sliced

2 garlic cloves -- peeled and chopped

1/2 lemon -- juice

salt and freshly ground black pepper

olive oil

1 teaspoon ground cumin (optional)

 

Put the lentils, one of the onions, and the garlic into a large saucepan with 4

cups of water. Bring to the boil, then let simmer for about 30 minutes, until

the lentils are very tender and pale. Stir well to get a smooth texture. Then

add some lemon juice (start with 1 tablespoon) and some salt and pepper until it

tastes just right, and serve. If you want to make it spicier, fry the other

onion in a little oil for about 10 minutes, until it's crisp and lightly

browned; add the ground cumin and stir for a few seconds longer. Pour this

mixture over the top of the soup just before you serve it.

 

Description:

" red lentils cook quickly with onion and garlic; season with lemon and cumin

(optl) (4pts) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 216 Calories; 1g Fat (2.6% calories from

fat); 17g Protein; 38g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit.

 

NOTES : This nourishing, iron-rich soup can be frozen in small portions, without

the topping, for babies and toddlers. Serves 4 adults

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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