See Also: Beans · Class Favorites · Grains · Soups
Lentil Soup
From Dorothy Mcnett's recipes at www.dorothymcnett.com. I often make this with 5 cups of water and no broth...it was fabulous as the onion, garlic, and curry powder provided the flavor. Equally good either way, but no stress if you do not have any good quality broth on hand!
2 1/2 cups good quality broth (vegetable, chicken, or meat)
2 1/2 cups water
1 cup lentils
1 large onion, chopped
3-4 cloves garlic, diced
1 teaspoon good quality curry powder
1/2 teaspoon crushed coriander seeds
1/2 teaspoon salt
1/8 teaspoon crushed dried red chili
1 tablespoon olive oil
Combine everything in glass or ceramic batter bowl. Cook in microwave, covered, 12 minutes on full power, then 20 minutes on half power, or until lentils are tender. Correct seasonings, may need more salt as it depends on the broth used.
Or, combine everything in a heavy bottomed stock pot or saucepan. Bring to a boil, reduce to simmer and gently cook for about 30 minutes, or until lentils are tender. Correct seasonings, adding more salt if necessary.
Recipe created 1995-01-01.
