Middle Eastern Red Lentil Soup

contributed by Sharon McRae:  www.eatwell-staywell.com,
Link to original recipe at FatFreeVegan.com  (Recipe By : Susan Voisin)
Sharon:   "This is one of our favorite recipes; everyone who has tried it here loves it.

2 cups chopped onion
2 cloves garlic — minced
5 1/2 cups water
1/2 teaspoon coriander
1/4 teaspoon cardamom
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups red lentils
2 tablespoons chopped fresh parsley or 1 tablespoon dried
salt, to taste
1 tablespoon lemon juice 

1) In a pressure cooker, sauté the onion and garlic in 1/2 cup of the water until the onion is soft, about 5 minutes. Add the seasonings and cook for 1 minute. Add the lentils and the remaining water. Seal the pressure cooker, bring it up to high pressure. Cook at high pressure for 4 minutes; then remove from heat and allow pressure to come down naturally.

2) Add the parsley and salt (if using). Add additional water if the soup is
too thick. If the lentils are not completely tender, replace the lid (but
don’t lock it) and cook until they are done. Just before serving, stir in
the lemon juice or sprinkle each bowl of soup with a little lemon juice. 

Regular Directions: Instead of pressure cooking, simmer the soup in a large pot for about 1 hour or until lentils are cooked. Proceed with step 2 above.

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