| 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
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