From: Reese
Date: Sat, 19 May 2001 18:07:16 -1000
Spiced Red Lentil Soup
1 T. olive oil
2 med. yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 t. salt
1 t. freshly ground black pepper
1 t. ground cumin
1 t. ground turmeric
1/4 t. ground ginger
1 t. ground cinnamon
1 pinch saffron
1 bay leaf
1 T tomato paste
1 large or 2 medium Idaho potatoes, peeled and diced
1 lb red lentils
2 qts water
1 C cooked wheat berries
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
Heat olive oil in Dutch oven over medium heat.
Add onions and cook, stirring, 10 minutes until softened and
beginning to color.
Add garlic and cook one minute to release its aroma.
Add celery and cook 2 minutes until softened.
Add 1 teaspoon of salt, the pepper and the turmeric, cumin,
ginger, cinnamon, saffron and bay leaf and cook 23 minutes
to develop the flavor of the spices.
Add tomato paste, potatoes, lentils and water and cook 45 minutes;
the lentils and potatoes should be quite tender.
Stir in remaining teaspoon salt, wheat berries and tomatoes and
heat through.
Taste and adjust seasoning.
Garnish with cilantro.
Serve.
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