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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Wash the lentils in a large sieve or colander set under cold running
water until the draining water runs clear.
In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat.
Add the lentils, onion, tomato and garlic, reduce the heat to low,
and simmer partially covered for 45 minutes, or until the lentils are
tender.
Meanwhile, in a small skillet, heat 1 tb of the oil over moderate
heat. Add the chopped onions and, stirring frequently, cook for 10
minutes, or until they are soft and deeply browned. Set aside off
the heat.
Puree the soup through a food mill or pour the entire contents of the
pot into a sieve set over a deep bowl and force the ingredients
through with the back of a large spoon, pressing down hard on the
vegetables before discarding the pulp. Return the soup to the pot
and, stirring constantly, cook over low heat for 3 or 4 minutes to
heat through. Stir in the cumin, salt and pepper, and taste for
seasoning. Just before serving, stir in the remaining 3 tbs of oil.
To serve, ladle the soup into a heated tureen, sprinkle lightly with
the reserved browned onions and serve the lemon wedges separately.
| Ingredients:
2 Cup(s) Red lentils
2 Quart(s) Stock
1 medium Onion, peeled & quartered
1 medium Tomato, quartered
2 Teaspoon(s) Garlic, coarsely chopped
4 Tablespoon(s) Tomatoes, crushed
1 Tablespoon(s) Onion, finely chopped
2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Beef Bouillon; Instant |
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