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lentil-soup recipe

Date:    Tue, 07 Dec 93 21:12:23 EST
 From:    Elisabeth Amber Crocker (eac9m@poe.acc.virginia.edu)
 Lentil Soup
 3c red lentils (this makes a *lot*)
 2 tsp whole allspice
 1 tsp fenugreek seeds
 5 cloves garlic (or to taste), minced
 1 small red onion, chopped
 1 c tomato juice (more would be better but it was all I had)
 at least 6 cups of veg. stock
 juice of one lemon
 5 or 6 large collard leaves, shredded
 salt and pepper to taste
 toast the allspice and fenugreek until they start to pop, then
 immediately remove from heat and grind in a mortar.  put the
 tomato juice in a big soup pot over high heat, and add the ground
 spices, the garlic, the onion, and the lemon juice, and cook
 until it looks dark and pasty.  add the lentils (rinsed and
 picked over--I found lots of little rocks in mine) and stir to
 coat.  cook until it threatens to stick and then add the stock.
 bring to a boil, then reduce heat and simmer an hour or so,
 stirring frequently and adding stock as needed for desired
 consistency.  when it seems about done, lentils soft, etc, add
 the shredded greens and simmer 5 minutes or so.  add salt and
 pepper to taste and serve.  
 kwvegan vegan