Thursday, July 23, 2009

red lentil soup

This is from here, and one of my very favorite staples. I make it often, usually from homemade stock I freeze. Tastes much more sophisticated than the simplicity of its manufacture! Unfortunately the red lentils lose their pretty color in the cooking, the flavor makes up for it!

1/2 - 1 onion
2 or so cloves of garlic
(also a chili pepper would be quite nice)

Add 1 c red lentils to toast a bit.

Add 4 c stock.

Cook about half an hour, until lentils are soft.

2 T lemon juice (I freeze in ice cube trays: each cube is 2 T)
1 tsp+ cumin (or ras el hanout or another spice/mixture, but cumin is splendid)
salt and pepper to taste (more if it's homemade stock and not bouillon with all those horrible additives)

Very good with hummus and pita, or Gail's chong yow bang.

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