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Soup - Mediterranean Lentil Nicely spiced and hearty. I've used only water to keep the lentil taste prominent. In 8 qt pot salt and saute in olive oil:
2 yellow onions 4 celery stalks 2 large carrots 2 potatoes Add and saute briefly: garlic black pepper 2 t ground coriander 2 t ground cumin 2 t turmeric powder 1 t cinnamon cayenne pepper to taste Add and bring to a simmer: 2 28 oz cans tomatoes 5 c water 3 c green lentils Simmer gently about 30 minutes until lentils are well cooked. Stir in: 2 c chopped fresh parsley lemon or lime juice olive oil to taste Serve with crusty bread.
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