| 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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