| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Onions, chopped | |
| 2 | Cloves garlic, chopped | |
| 1/2 | t | Salt, or to taste |
| Few drops of sesame oil for | ||
| flavor | ||
| 1 | t | Cumin |
| 1 | c | Dried red lentils |
| 5 | c | Veggie stock |
| 1 | Bay leaf | |
| 2 | Strips lemon rind | |
| 1 | T | Lemon juice |
| 6 | Lemon for garnish |
INSTRUCTIONS
(adapted from The Natural Gourmet) Saute onions and garlic in water or a little stock in a soup pot, 6-7 minutes until golden. Add salt and cumin, and a few drops of sesame oil. Pick over and rinse lentils. Add to onions with stock. Skim foam. Bring to a boil. Reduce heat. Add bay leaf and lemon rind. Simmer 25 minutes, then discard bay leaf and lemon rind. Add the lemon juice, stir, and garnish with lemon slices. Posted to fatfree digest V98 #011 by JBennicoff <JBennicoff@aol.com> on Jan 11, 1998
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