| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 4 | Servings | |
INGREDIENTS
| 1 | Large onion, chopped | |
| 2 | tb | Sunflower oil |
| 2 | Cloves garlic, diced | |
| 1 | ts | Fresh ground ginger |
| 1 | ts | Curry powder |
| 1 | ts | Turmeric |
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 3 | Chicken bouillon cubes | |
| 6 | c | Water |
| 1 1/2 | c | Lentils, washed |
| 3 | c | Brown rice, cooked |
INSTRUCTIONS
In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t put a question mark where God puts a period.”