| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Indian |
Indian, Pulses and, Soups, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
md |
Onions — finely chopped |
| 1/2 |
lb |
Red Lentils |
| 6 |
c |
Beef Stock — or chicken |
|
|
Stock |
| 1 |
ts |
Paprika |
| 1 |
|
Bay Leaf |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Dried Mint |
| 1 |
ts |
Dried Parsley |
INSTRUCTIONS
In a large soup pot, saute oil and onions. When onions are soft, add
lentils. Stir several minutes. Add remaining ingredients. Bring to a boil.
Simmer until lentils are very soft, about 35 minutes. Soup may be pureed.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Exercise daily — walk with the Lord.”