Ethiopian Lemony Lentil Soup (repost)

[Guest guest]

I've been rifling thorough the group files and here is a repost of a

great recipe which I just tried this evening. I used olive oil rather

than butter, added 1/2 tsp ground cumin and an additional cup of

vegetable stock. Served it sprinkled with dukkah, with some plain

naan bread on the side. Thanks Sissy - I will definitely be making

this again.

 

Ethiopian Lemony Lentil Soup

 

2 tbls. butter or margarine

3 - 4 garlic cloves, minced

2 cups brown lentils

4 cups veg. broth of your choice

1 tbl. fresh grated ginger

salt and pepper to taste

Grate peel from one lemon (yellow part only)

1/4 cup fresh lemon juice

1 jalapeno pepper, minced (optional)

Chopped cilantro or parsley for garnish

 

Over medium heat melt butter in soup pot and add garlic (and jalapeno

if using), stir to brown for about 1 minute. Add lentils and stir to

coat with garlic and butter. Add broth, bring to a boil and turn heat

down to a simmer and cover pot. Cook until lentils are tender about

20 - 30 minutes. Stir in ginger, lemon peel, juice, salt and pepper.

Serve in bowls with chopped cilantro or parsley on top and a lemon

wedge on the side.