Categories: soup
Ingredients
- 2.5 cups dried split Red lentils
- 10 cups cold water
- 2.5 tsp salt
- 1-2tsp minced garlic to taste
- 1.5 tsp ground cumin
- 1 TBS ground coriander
- 2TBS olive oil
- 2TBS all purpose flour in 3TBS cold water
- lemon wedges 1-2 per person
Directions
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submerge lentils in medium size bowl filled with cold water. Pick out small rocks. Skim of dirt and old shcells that float to surface
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drain
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put lentils in 5qt saucepan or kettle
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add water bring to boil
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reduce heat to med low
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partially cover
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simmer for 45 min to 1 h stirring occasionally
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add salt and mix well
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continue to simmer till soup becomes fairly thick(like pea soup) an additional 10-15 min
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meanwhile in small bowl combine garlic cumin and coriander
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heat oil in small skillet over medium heat. Add garlic mixture.
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Brown mixture till it turns into a yellow sauce about 30 sec make sure not to cook over high heat. It burns easily. Remove from heat and set aside
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Add dissolved flour to soup. Simmer partly covered for 10 min can freeze to 1 month or fridge for 2-3 days. Add water when reheating
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Taste soup for salt serve hot accompanied by lemon wedges squeezed into each spoonful of soup as it is eaten.