another version of lentil soup

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* Exported from MasterCook *

 

Middle Eastern Style Lentil Soup

 

Recipe By :Joe George, Chef, Buffalo, NY

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoon olive oil

1/2 cup diced onion

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced bell pepper (red or green)

1 tablespoon minced garlic

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon cayenne pepper

2 teaspoons salt

2 teaspoons ground black pepper

2 cups tomatoes -- seeded and diced

1 pound dried lentils

6 cups stock (vegetable or chicken)

2 tablespoon fresh lemon juice

1 bay leaf

 

1. Heat the olive oil in a heavy bottomed pot. Add the onion, carrots, celery,

bell pepper and garlic; saute over medium heat for 5 minutes. Stir in the chili

powder, cumin, cinnamon, allspice, cayenne pepper, salt and black pepper; saute

for 2 minutes longer.

 

2. Add the tomatoes, lentils, stock, lemon juice and bay leaf; bring to a boil

then lower it to a simmer. Allow the soup to cook for 1 hour or until the soup

thickens and the lentils become very soft.

 

S(Url):

" http://members.localnet.com/~jgeorge/lentsoup.htm "

Yield:

" 2 quarts "

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Per Serving (excluding unknown items): 282 Calories; 7g Fat (20.9% calories from

fat); 17g Protein; 41g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 1313mg

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

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 2236 0 0 0 0 0 0 0 0 0 0 0 0 0