(Slippery Lady Lentil Soup)

four servings
  • 6 cups water
  • 1 cup dried lentils
  • 2 tsp. salt
  • 2 Tbsp. olive oil
  • 1/2 cup chopped cilantro
  • 1 onion, chopped
  • 2 lemons, juiced
  • pepper, to taste
  • 1/3 tsp. allspice
  • 2 cloves garlic, mashed in mortar with salt

Boil lentils in water with 1 teaspoon salt, chopped onion, and olive oil until tender, about 20 minutes. Strain out about half of the lentils and mash or process with a little of the broth, and set aside.. Add the macaroni and the second teaspoon salt to the lentils and cook another 20 minutes. Stir in the mashed lentils to thicken soup.

Fry the cilantro in 2 tsp. olive oil until just wilted. Add to soup. Add garlic, pepper, and allspice. Add lemon juice and adjust seasonings. Parsley, added fresh to soup, may be substituted for cilantro for a different taste. Cumin may also be added.

No comments:

Post a Comment