| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | Broth |
| 1 | c | Red lentils; rinsed & picked over |
| 1 | c | Chopped red onion |
| 1 | md | Carrot; grated, (about 1/2 cup) |
| 1/4 | c | Chopped green bell pepper; (I didn't use) |
| 2 | Garlic cloves; minced | |
| 1 | ts | Ground ginger |
| 1 | Bay leaf | |
| 1 | c | Chopped fresh tomato or drained; canned, (I used canned, but included the liquid) |
| 2 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | pn | Ground red cayenne pepper |
| 1 | tb | Fresh lemon juice; (I used 1) (up to 2) |
INSTRUCTIONS
I made this for lunch today and it was great--very thick and satisfying. It even uses red lentils for the person who wanted red lentil recipes. I made it with brown lentils, which (according to the notes) requires 15 minutes additional cooking time. I did not find that to be true. Mix first 8 ingredients in a large pot. Bring to boil. Reduce heat, cover and simmer 15 minutes or until lentils are tender. Remove bay leaf. Add tomato, coriander, cumin, and ground red pepper. Cook 2 minutes. Stir in lemon juice. Serves 6 (but I had two for lunch!) Posted to fatfree digest V98 #015 by Bette Kindman-Koffler <BetteK-K@worldnet.att.net> on Jan 15, 1998
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