| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hungarian |
Appetizers, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Green lentils, washed |
| 3 |
t |
Olive oil |
| 6 |
c |
Vegetable stock |
| 1 |
|
Bay leaf |
| 2 |
|
Onions, chopped |
| 3 |
|
Garlic cloves, crushed |
| 2 |
t |
Coriander |
| 2 |
t |
Cumin |
| 1/2 |
t |
Sweet Hungarian paprika |
| 2 |
|
Carrots, diced |
| 2 |
T |
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
A Message from our Provider:
“The rapture! Separation of church and state”