moosewood Egyptian red lentil soup

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* Exported from MasterCook *

 

Egyptian Red Lentil Soup

 

Recipe By :Vegetable Kingdom Inc.

Serving Size : 0 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

5 cups water

1 cup dried red lentils

2 cups chopped onions

2 cups chopped potatoes

8 large garlic cloves -- peeled and left whole

1 tablespoon canola or other vegetable oil

2 teaspoons ground cumin

1/2 teaspoon turmeric

1 teaspoon salt

1/3 cup chopped fresh cilantro

3 tablespoons fresh lemon juice

salt and ground black pepper to taste

 

Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover,

and bring to a boil. Reduce the heat and simmer until everything is tender, 15

to 20 minutes. Remove from the heat.

 

In a small saucepan on low heat, warm the oil until it is hot but not smoking.

Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3

minutes, until the cumin is fragrant. Take care not to scorch the spices. Set

aside for about a minute or the oil may splatter when added to the soup. Stir

the slightly cooled spices into the soup and add the cilantro.

 

Working in small batches, purée the soup in a blender until smooth. Add the

lemon juice. Return the soup to the pot and reheat gently. Add salt and pepper

to taste.

 

Serves: 6 to 8

Yields: 8 1/2 cups

Total Time: 50 to 55 minutes

 

TIP - Red lentils turn a rich golden color when cooked - which may come as a

surprise the first time you use them. This soup will be a greenish-gold once the

fresh cilantro is blended in.

 

©1999, by Vegetable Kingdom Inc., reprinted with the permission of Clarkson N.

Potter from The Moosewood Restaurant Daily Special

 

 

Source:

" Moosewood Restaurant Daily Special "

S(Filename):

" http://www.moosewoodrestaurant.com/recipe.htm "

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Per Serving (excluding unknown items): 1196 Calories; 17g Fat (12.5% calories

from fat); 66g Protein; 206g Carbohydrate; 71g Dietary Fiber; 0mg Cholesterol;

2229mg Sodium. Exchanges: 11 Grain(Starch); 4 1/2 Lean Meat; 6 1/2 Vegetable;

1/2 Fruit; 3 Fat.

 

NOTES : We developed this simple-to-prepare soup for a " North African night " at

Moosewood, based on the descriptions of red lentil soups enjoyed in Egypt by

Moosewood workers Robin Wichman and Tricia Hackett. Ancient Egyptians believed

that lentils promote generosity, enlightenment, and the capacity to forgive.

While we don't know about all that, we do know that this lentil soup is surely

restorative and a delight to the senses.

 

Nutr. Assoc. : 0 0 0 4608 0 244 0 0 0 0 0 0

 

 

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