CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
1 |
|
Large onion, chopped |
2 |
T |
Sunflower oil |
2 |
|
Cloves garlic, diced |
1 |
t |
Fresh ground ginger |
1 |
t |
Curry powder |
1 |
t |
Turmeric |
1 |
t |
Chili powder |
1 |
t |
Ground cumin |
1 |
t |
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
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