lentil soup with coriander and tomatoes
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| | mediterranean cookbook, the australian women's weekly home library |
| 1 Tbsp | olive oil |
| 2 | onions, chopped |
| 2 clove | garlic, crushed |
| 3/4 cup | red lentils |
| 2 | x 410gram cans tomatoes |
| 2 | liters (8 cups) water |
| 2 small | chicken stock cubes, crumbled |
| 1/3 cup | chopped fresh parsley |
| 1/3 cup | chopped fresh coriander |
| 2 tsp | turmeric |
| 1 tsp | paprika |
| 1 tsp | cracked black peppercorns |
| pinch | ground cumin |
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| heat oil in pan, add onions and garlic, cook, stirring, until onions are |
| soft. stir in lentils, undrained crushed tomatoes, water, stock cubes, |
| parsley, coriander, turmeric, paprika and peppercorns, bring to boil, |
| simmer, uncovered, about 1v2 hours or until lentils are tender. |
| reserve 2 cups of soup; blend or process remaining soup in batches until |
| smooth. combine pureed soup and reserved soup in pan, stir until heated |
| through. sprinkle soup with cumin just before serving. |
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| serves 6. |
| soup can be made 3 days ahead. |
| storage: covered, in refrigerator. |
| freeze: suitable. |
| microwave: suitable. |
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| (ID: 74979) Mirror: rec.food.recipes: Thu, Jan 20, 2005 |