Description:

A delicious and comforting soup.

Source:

E. DeNicholas

Serves/Makes:1 recipe

Ingredients

• 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

Preparation

• 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.

Comments

This is a traditional soup from the middle-east. It is also very affordable.