Wednesday, February 24, 2010

Greek Lentil Soup



1 TB olive oil
1/2 onion
¼ cup bell pepper
1 1/4 cup lentils
3 cups water
½ tsp allspice
1 tsp cumin
1 tsp cinnamon
1 ½ tsp salt
½ tsp black pepper
3 cloves of garlic, pressed and mixed with 1 TB olive oil and 2 TB water (may sub garlic powder)
¼ cup chopped cilantro
2 TB lemon juice

Sauté onion and bell pepper in olive oil. Add rinsed lentils and stir until coated, then pour in water. Bring to a boil, reduce heat to low, cover, and cook for 40 minutes. Add allspice, cumin, cinnamon, salt, and pepper. Recover and cook for 20 minutes. Blend the garlic with oil and water. After lentils are soft, turn off heat, add garlic blend, cover, and let sit for 2 minutes. Add lemon juice, check seasonings, adjust as necessary, and serve.

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