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lentil-soup-13 recipe

Date: Tue, 28 Mar 2000 14:19:24 -0500 (EST)
From: brrgrrl@myremarq.com
Message-Id: (000328141924GR.18896@webb2.iname.net)

Tried this last week and it was deelish.  I found it on Mollie
Katzen's website http://www.molliekatzen.com.

Lentil Soup with a hint of fruit

2 cups red or brown lentils, rinsed and picked over
8 cups water (maybe more)
2 cups minced onion 
2 teaspoons ground cumin
2 teaspoons dry mustard
2 tablespoons minced garlic
1 cup minced dried apricots
1 1/2 to 2 teaspoons salt (to taste)
3 to 4 tablespoons balsamic vinegar (or, to taste)
Black pepper and cayenne to taste 

Extra slivers of dried apricot
A drizzle of fat free yogurt
A sprig or two of cilantro or parsley 

Place the lentils and water in a soup pot or Dutch oven and bring to a
boil. Cover, lower heat to a simmer, and cook for about 15
minutes. Add the onion, cumin, and mustard, and continue to simmer,
covered, until the lentils are very soft (about 15 more minutes). Add
small amounts of additional water, if it seems too thick.

Add the garlic, apricots, and salt, cover, and let sit for another 15
minutes or so. Stir in the vinegar, black pepper, and cayenne to taste
(and correct the salt too, if necessary). At this point the soup will
keep for several days.

Heat gently just before serving, and serve hot, topped with a few
slivers of dried apricot, a drizzle of yogurt, and a sprig of cilantro
or parsley, if desired.

kwvegan vegan