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LOCATION: Recipes >> African >> Lentil Soup 02

Print this Recipe    Lentil Soup 02

NORTH AFRICAN LENTIL SOUP
serves 4-8

2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, chopped
12 oz shin of veal, shopped
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
6 oz green lentils
6 1/4 cups water
3 small to medium carrots, diced
3 celery sticks, chopped
2 potatoes, diced
salt and pepper
1 bunch of cilantro, coarsely chopped
lemon juice or preserved lemon

Boil the lentils in a pan of water for at least 10 minutes, drain
and set aside. Heat the oil in a pan, then cook the onion, garlic
and veal, stirring frequently, until the onion is soft. Stir in
the spices until fragrant, then add the lentils and water. Bring
to the boil and skim the scum from the surface. Partly cover and
simmer for about 1 hour until the meat is tender. Add the vegetables
and cook for a further 30-40 minutes. Season and stir in the
cilantro, and lemon to taste. Serve straight away.

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