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Print this Recipe    Lentil 06

Arabic Lentil Soup

2 cups dried red or yellow lentils
2 quarts chicken stock
1 medium onion, quartered
1 medium tomato, peeled and chopped
2 tsp chopped garlic

1 Tb butter
1 Tb finely chopped onions
2 tsp ground cumin
1 tsp salt
Pepper

3 Tb Butter

Wash the lentils under running water. Bring the chicken stock to
a boil and add the lentils, onion, tomato and garlic. Reduce the
heat and simmer for 45 minutes or until the lentils are quite
tender.

In a frying pan, cook the onion in butter until very soft and
starting to brown. Remove from the heat.

Add the onions to the lentil mix and pur e in a blender or food
processor until smooth. Return to the pan and cook for a few minutes
more. Add the cumin, salt and pepper. Adjust the seasoning. Just
before serving, swirl in the additional butter.

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