Lentil soup. This recipe is for 6 servings.
- 2 cup red lentils
- 2 quart stock
- 1 medium onion, peeled and quartered
- 1 medium tomato, quartered
- 2 tsp garlic, coarsely chopped
- 4 tbsp olive oil
- 1 tbsp onion, finely chopped
- 2 tsp ground cumin
- 1 tsp salt
- black pepper, freshly ground
- lemon, cut into wedges
- 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.[[Category:Red lentil Recipes