11 February 2005

Red Lentil Soup

Red Lentil Soup

2 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
5-6 c beef broth
2 c red lentils
16 oz can crushed tomatoes
1/2 tsp cumin
1/4 tsp coriander
1 Tbsp lemon juice
Salt and pepper

Combine everything in a large pot and bring to a boil. Reduce heat to low, cover, and simmer for 40-50 minutes, adding more beef broth if needed. Serve with plain yogurt, if desired. This is nearly universally liked, even by people who are unfamiliar with Middle Eastern flavors. Serves 6. The recipe is from the first edition of The Jewish Holiday Cookbook by Gloria Greene (link to new, updated edition).

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