| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Soups |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Lentils |
| 3 |
qt |
Water |
| 1 1/2 |
lg |
Onions, coarsely chopped |
| 1/2 |
c |
Vegetable oil, divided |
| 1/2 |
c |
Olive oil |
| 1 |
|
Green bell pepper, seeded, membranes removed, coarsely chopped |
| 1 |
ts |
Salt or to taste |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Cumin |
| 3/4 |
ts |
Ground cinnamon |
| 6 |
|
Cloves garlic, peeled and coarsely chopped |
| 1 |
c |
Chopped fresh cilantro |
| 1/2 |
c |
Lemon juice |
INSTRUCTIONS
1. Bring lentils and water to a boil. Reduce heat and simmer, covered,
while preparing the vegetables.
2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil
and the olive oil over medium heat.
3. When onions start to brown, about 10 minutes, add green pepper and
cook together for about 2 minutes.
4. Add onion-pepper combination and oil in which they were cooked to
lentils. cook lentils about 40 minutes. Season with salt; pepper,
allspice, cumin and cinnamon. continue to cook, covered, stirring
frequently, about 20 minutes.
5. Blend garlic with 1/4 cup vegetable oil in a blender or with mortar
and pestle until pureed and well blended.
6. When lentils are tender, add cilantro. Turn off heat. Then add
garlic-oil puree. Stir well.
7. After a minute, add lemon juice. Taste and correct seasonings if
necessary. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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