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- A delicious and comforting soup.
- E. DeNicholas
- 1 lb (.5 kg). dry lentils (usually one package)
- 1 cup (225 ml) coarsely chopped onion
- 1 tbsp (15 ml). chopped garlic
- 5 tbsp (70 ml). vegetable or olive oil
- 1 tbsp (15 ml). yellow curry powder
- 1 tsp (5 ml). ground cumin
- 1 tsp (5 ml). paprika
- 1 bay leaf
- salt to taste
- ground black pepper to taste
- Rinse lentils then place in a pot.
- Cover lentils by about 1 inch cold water.
- Cook covered about one hour, until soft. Check every 10 minutes to make sure they aren't drying out and add more liquid if needed.
- About 15 minutes before the lentils are done, saute the onions and garlic in the oil until the onions begin to brown. Set aside.
- Transfer the lentils and liquid to a food processor, in batches, and blend until smooth.
- Once all the lentils are blended, tranfer them back to the pot.
- Stir in sauteed onions and garlic, the bay leaf, and the seasonings.
- Add 2 cups (475 ml) more water, up to 3 cups (700 ml) if necessary.
- Allow to simmer for another hour, stirring occasionally.
- Check seasoning and then serve with warm naan or pita.
- You can garnish it if you like, I usually just crack some more black pepper on top.
- This is a traditional soup from the middle-east. It is also very affordable.
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