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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From A Beautiful Bowl of Soup ...just got this book from the library; haven't tried the recipes, but some of them look very tasty. I will probably modify them, but these are the actual ingredients from the original recipes. Ingredients:
2 tablespoons olive oil |
2 cups onions, finely chopped |
3 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
8 cups vegetable stock |
1 3/4 cups dried red lentils |
2 carrots, finely chopped |
1/2 cup celery leaves, coarsely chopped |
1 pinch red pepper flakes |
1/4 cup fresh lemon juice |
salt and pepper |
Directions:
1. Heat oil in pot over medium heat.
2. Add onions and garlic, cook, stirring occasionally, until onions are translucent (about 5 minutes).
3. Add cumin & coriander; stir for about 30 seconds.
4. Stir in 6 cups of vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes.
5. Increase heat to high and bring to a boil.
6. Reduce heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes.
7. Stir in remaining 2 cups of stock and lemon juice.
8. Season to taste.
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