Yield: 4 servings
|1 \N||Red chile|
|1 teaspoon||Cumin seeds|
|2 larges||Onions, chopped|
|2 \N||Garlic cloves|
|1 cup||Lentils (you can use one or more types)|
|2 larges||Tomatoes, chopped|
|2 \N||Green peppers, chopped|
|1 \N||Bay leaf|
|\N \N||Salt to taste|
|\N \N||Pepper to taste|
From George Harrison. Original recipe from "Mary Frampton and Friends Rock and Roll Recipes." Doubleday, 1980.
Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chile and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in seasoned oil.
In a separate deep pan, wash the lentils in plenty of water. When clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add the tomatoes, peppers, bay leaf, salt and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal.
Bring to a boil, cover and turn down to very low heat. The soup is ready to serve in an hour and tastes even better the next day.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95