red-lentil soup
 
cooking light 
 
2-1/3 cup  water, divided
1-1/2 cup  dried small red lentils
1 tsp  sugar
1/4 tsp  ground turmeric
1   1412ounce can vegetable broth
1 Tbsp  vegetable oil
1/2 tsp  cumin seeds
1-1/2 cup  minced onion
3   garlic cloves, minced
2 Tbsp  fresh lime juice
1/8 tsp  salt
1/8 tsp  ground red pepper
  cilantro sprigs (optional)
 
combine 1-1/3 cups water, red lentils, sugar, turmeric, and broth in a 
medium saucepan; bring to a boil. cover, reduce heat, and simmer 10 
minutes or until lentils are very tender. cool slightly. place lentil 
mixture in a food processor or blender; process until smooth. set aside. 
 
heat the oil in a large nonstick skillet over medium heat. add the cumin 
seeds; cook 30 seconds or until toasted. add onion and garlic; sauté 10 
minutes or until lightly browned. stir in pureed lentil mixture, 1 cup 
water, juice, salt, and red pepper; cook until thoroughly heated. 
garnish with cilantro sprigs, if desired. yield: 5 servings (serving 
size: 1 cup). 
 
 
 
 
(ID: 74974) Mirror: rec.food.recipes: Thu, Jan 20, 2005


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