| 5 | c. | water
|
| 1 | c. | dried red lentils
|
| 2 | c. | chopped onions
|
| 2 | c. | chopped potatoes
|
| 8 | | large garlic cloves, peeled, left whole
|
| 1 | tbsp. | cooking oil
|
| 2 | tsp. | ground cumin
|
| ½ | tsp. | turmeric
|
| 1 | tsp. | salt
|
| 1/3 | c. | chopped fresh cilantro
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| 3 | tbsp. | fresh lemon juice
|
| | salt and black pepper to taste
|
| - Combine water, lentils, onions, potatoes, garlic in a soup pot,
cover, bring to a boil.
- Reduce heat, simmer until everything is tender, 15-20 min.
- Remove from heat.
- In small saucepan on low heat, warm oil until it is hot but not
smoking.
- Add cumin, turmeric, salt.
- Cook, stirring constantly for 2-3 min. until the cumin is fragrant.
Take care not to scorch the spices. Set aside for a minute to let it
cool a bit.
- Stir slightly cooled spices into the soup, add the cilantro.
- Working in small batches, puree the soup in a blender until smooth.
- Add lemon juice.
- Return soup to the pot, reheat gently.
- Season to taste with salt and pepper.
|