Yellow Lentil SoupFrom darbar 9 years ago
- 1 tablespoon ghee (clarified butter) shopping list
- 2 rounds pita bread, each cut into 9 wedges shopping list
- 1 pound dried yellow lentils shopping list
- 1 medium tomato, quartered and seeded shopping list
- 1 medium potato, peeled and cut into 1 inch slices shopping list
- 1 medium carrot, peeled and cut into 1 inch slices shopping list
- 2 teaspoons salt shopping list
- 1 tablespoon corn oil shopping list
- 1 large onion, finely chopped shopping list
- 3 cups beef stock or canned beef broth shopping list
- 1 teaspoon ground cumin shopping list
- 1 tablespoon chopped fresh parsley shopping list
How to make it
- N large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
- Ghee is available at Middle Eastern markets or you can make your own.
- Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.
- The amount of cumin can be adjusted to taste.
The Cookdarbar Brevard, NC
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