Lebanese Lentil Soup
 
 
serves 6 to 8 
 
2 cup  lentils
12 cup  water
1 Tbsp  salt, or to taste
1/4 cup  extra-virgin olive oil
2 medium  red onions, finely chopped
1/2 tsp  ground black pepper
1/4 cup  uncooked orzo or acini pepe pasta
  fresh lemon juice (about 3 to 4 tablespoons)
  chopped cilantro or parsley (about 1/4 cup)
  lemon wedges
 
combine lentils, water and salt in a 5 to 6 quart pot. bring to a 
boil and skim off any scum that rises to the surface. then lower 
heat, cover and simmer gently about 20 minutes while you cook the 
onions. 
heat olive oil in a large frying pan over medium-high heat. add 
onions and cook, stirring often, until they turn a very dark brown 
color, about 20 minutes. stir constantly during last 5 to 10 minutes 
of cooking to prevent burning. (it may be necessary to reduce heat to 
medium.) 
when onions are well browned, add 1 cup simmering lentil water to 
the pan with the onions. stand back; the water will sizzle and steam. 
continue cooking, stirring every now and then, until the water has 
almost totally evaporated, about 5 minutes. 
 
scrape onion mixture into the pot with the lentils. stir in the 
pepper. cover and simmer 10 more minutes. add pasta, cover and simmer 
until just tender and the lentils are completely cooked, about 15 
minutes. remove soup from heat, cool and refrigerate 4 to 6 hours, 
then reheat before serving. (it needs to stand in order to thicken. 
the soup can be made a day or two ahead, refrigerated and reheated.) 
 
to serve, reheat soup and ladle into bowls. stir 1/2 tablespoon 
lemon juice into each bowl and finish each with a sprinkle of 
cilantro or parsley. (or stir all of lemon juice and herbs into pot 
of soup.) serve lemon wedges alongside. 
 
>from "indian home cooking" by suvir saran and stephanie lyness. 
 
 
 
 
 
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-- 
(ID: 4651) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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