Categories: soup

Ingredients

• 2.5 cups dried split Red lentils
• 10 cups cold water
• 2.5 tsp salt
• 1-2tsp minced garlic to taste
• 1.5 tsp ground cumin
• 1 TBS ground coriander
• 2TBS olive oil
• 2TBS all purpose flour in 3TBS cold water
• lemon wedges 1-2 per person

Directions

1. submerge lentils in medium size bowl filled with cold water. Pick out small rocks. Skim of dirt and old shcells that float to surface

2. drain

3. put lentils in 5qt saucepan or kettle

4. add water bring to boil

5. reduce heat to med low

6. partially cover

7. simmer for 45 min to 1 h stirring occasionally

8. add salt and mix well

9. continue to simmer till soup becomes fairly thick(like pea soup) an additional 10-15 min

10. meanwhile in small bowl combine garlic cumin and coriander

11. heat oil in small skillet over medium heat. Add garlic mixture.

12. Brown mixture till it turns into a yellow sauce about 30 sec make sure not to cook over high heat. It burns easily. Remove from heat and set aside

13. Add dissolved flour to soup. Simmer partly covered for 10 min can freeze to 1 month or fridge for 2-3 days. Add water when reheating

14. Taste soup for salt serve hot accompanied by lemon wedges squeezed into each spoonful of soup as it is eaten.

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