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MEDITERRANEAN KITCHEN LENTIL SOUP
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Ingredients: 5 Cup(s) Lentils 3 Quart(s) (1 can) Chick Peas ** 1 1/2 large Onions, coarsely chopped 1/2 Cup(s) Vegetable oil, divided 1/2 Cup(s) Tomatoes, crushed 1 Green bell pepper, seeded, membranes removed, coarsely chopped 1 Teaspoon(s) Salt or to taste 1/4 Teaspoon(s) Coarsely ground black pepper 1 Teaspoon(s) Ground allspice 1 Teaspoon(s) Smoked sausage 3/4 Teaspoon(s) Ground cinnamon 6 Cloves garlic, peeled and coarsely chopped 1 Cup(s) Chopped fresh cilantro 1/2 Cup(s) Onions; finely diced |
Directions: 1. Bring lentils and water to a boil. Reduce heat and simmer,
covered, while preparing the vegetables.
2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable
oil and the olive oil over medium heat.
3. When onions start to brown, about 10 minutes, add green pepper
and cook together for about 2 minutes.
4. Add onion-pepper combination and oil in which they were cooked to
lentils. cook lentils about 40 minutes. Season with salt; pepper,
allspice, cumin and cinnamon. continue to cook, covered, stirring
frequently, about 20 minutes.
5. Blend garlic with 1/4 cup vegetable oil in a blender or with
mortar and pestle until pureed and well blended.
6. When lentils are tender, add cilantro. Turn off heat. Then add
garlic-oil puree. Stir well.
7. After a minute, add lemon juice. Taste and correct seasonings if
necessary. Serve immediately.
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