Shurit Ads (lentil Soup With Garlic And Cumin

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Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Egypt, Middle east, Soups, Vegetables	6	Servings

INGREDIENTS

2	c	Red lentils
2	qt	Stock
1		Onion, peeled & quartered
1		Tomato, quartered
2	t	Garlic, coarsely chopped
4	T	Olive oil
1	T	Onion, finely chopped
2	t	Ground cumin
1	t	Salt
		Black pepper, freshly ground
		Lemon, cut into wedges

INSTRUCTIONS

Wash the lentils in a large sieve or colander set under cold running
water until the draining water runs clear. In a heavy 4 to 5 qt pot,
bring the stock to a boil over high heat. Add the lentils, onion,
tomato and garlic, reduce the heat to low, and simmer partially
covered for 45 minutes, or until the lentils are tender. Meanwhile,  in
a small skillet, heat 1 tb of the oil over moderate heat. Add the
chopped onions and, stirring frequently, cook for 10 minutes, or  until
they are soft and deeply browned. Set aside off the heat. Puree  the
soup through a food mill or pour the entire contents of the pot  into a
sieve set over a deep bowl and force the ingredients through  with the
back of a large spoon, pressing down hard on the vegetables  before
discarding the pulp.  Return the soup to the pot and, stirring
constantly, cook over low heat for 3 or 4 minutes to heat through.
Stir in the cumin, salt and pepper, and taste for seasoning. Just
before serving, stir in the remaining 3 tbs of oil. To serve, ladle
the soup into a heated tureen, sprinkle lightly with the reserved
browned onions and serve the lemon wedges separately.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 325 Calories From Fat: 178 Total Fat: 20g Cholesterol: 20.1mg Sodium: 3003.5mg Potassium: 514mg Carbohydrates: 28.8g Fiber: 1g Sugar: 9.2g Protein: 9g