| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hungarian |
Soups, Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Green lentils, washed |
| 3 |
ts |
Olive oil |
| 6 |
c |
Vegetable stock |
| 1 |
|
Bay leaf |
| 2 |
lg |
Onions, chopped |
| 3 |
|
Garlic cloves, crushed |
| 2 |
ts |
Coriander |
| 2 |
ts |
Cumin |
| 1/2 |
ts |
Sweet Hungarian paprika |
| 2 |
lg |
Carrots, diced |
| 2 |
tb |
Lemon juice, or to taste |
|
|
Salt & pepper |
INSTRUCTIONS
Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook
for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices & stir
for 1 minute. Finally add the carrot. Pour in stock, raise heat & bring to
a boil. Simmer for 60 minutes until the lentils start to puree. Remove
from heat & let cool. Blend till smooth & return to the pot. Add lemon
juice & salt & pepper. If too thick, thin with a little more stock. Serve
with freshly made bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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