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LOCATION: Recipes >> Soups >> Serves 8

Print this Recipe    Serves 8

1 lb red lentils
8 C water
6 T butter
2 large onions, chopped
6-8 cloves garlic, crushed ( if garlic scares you, start w. 4 cloves)
1/2 t cayenne
1 t paprika
1 t ground coriander
2 C tomatoes, peeled & chopped (canned is fine)
2 T tomato paste
salt
1 T lemon juice
1 T chopped fesh mint

Rinse & drain lentils in cold water. Put them in a large pot of
water, bring to boil, and cook for one minute. Drain lentils &
return them to pot. Add the 8C. water & cook until the lentils
are very soft & disintegrating (about 15 minutes, more or less).
Remove from heat & set aside.

In a lg. saucepan melt 2T. of the butter over medium low heat &
saute onions & garlic with cayenne, paprika, & coriander until
onions are soft but not browned. Add tomatoes & tomato paste &
continue to cook for 20 minutes.

Shortly before serving, add the lentils and the water they were
cooked in, salt, & lemon juice. Bring to a boil, redice heat, and
cook 15 minutes. Taste and adjust seasonings (I've found in
particular that more ground coriander may be necessary at this
stage). Melt the remaining 4 T. butter with the mint. Dribble
some mint butter over individual servings(OR mix it in the soup
pot, your preference). Accompany with good crusty bread.

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