I found this recipe online and wanted to share it with the RezipeZaar community. This a very tasty soup that is easy to make and our children even ask for seconds.
Provided by JPeill
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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 quart saucepan, 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, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, 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 saucepan 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 saucepan 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 tablespoons of butter.
- To serve, ladle the soup into a heated tureen, sprinkle lightly.
- with the reserved browned onions and serve the lemon wedges separately.
Nutrition Facts : Calories 412.2, Fat 13.1, SaturatedFat 6.2, Cholesterol 29.9, Sodium 906.4, Carbohydrate 50.7, Fiber 7.3, Sugar 5.7, Protein 24.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #soups-stews #beans #african #low-fat #egyptian #dietary #low-cholesterol #low-calorie #lentils #healthy-2 #low-in-something
You'll also love