Recipe - Lentil Soup - Jaffrey

2 cup Lentils
1 Stick cinnamon 2 to 3" long
1 Whole bay leaf
5 Cloves garlic peeled
1 Inche ginger fresh peeled
1 teaspoon Turmeric ground
Three fourths Lemon cut or sliced up
1 One half teaspoon Salt
1/8 teaspoon Pepper black
One fourth teaspoon Cayenne pepper optional
3 tablespoon Oil or ghee
1 pn Ground asafetida optional
One half teaspoon Whole cumin seed or more

Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups
water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and
turmeric. Bring to a boil. Cover, lower heat, and simmer gently until
tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add
lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and
simmer another 5 minutes. Just before serving, heat the vetetable oil in a
skillet over medium high heat. Put in the asafetida and cumin seeds. As
soon as the cumin begins to sizzle and expand and the seeds darken, pur the
contents of the skillet over the lentils and stir. To serve: Serve the
lentils with rice.

Per serving: 173 Calories; 1g Fat (3% calories from fat); 14g Protein; 31g
Carbohydrate; 0mg Cholesterol; 406mg Sodium ###

Recipe by: Madhur Jaffrey

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 06, 1998