Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion; chopped |
| 2 \N | Carrots; chopped |
| \N \N | Oil; not virgin olive |
| \N \N | Herbs: bay leaf; basil, marjoram; rosemary |
| \N \N | Spices: cumin; tumeric, coriander; ginger, garlic powder; chili powder |
| 1 cup | Lentils |
| 1 can | Tomatoes; (1-lb? 14 oz? I forget) |
| 3 cups | Water |
| 1 teaspoon | Salt |
| \N \N | Grated swiss cheese (optional) |
In soup pot, saute onion and carrots til onions soft. Add herbs, approximately ¼ tsp. each of basil, marjoram, and rosemary. (ok without marjoram and basil) Stir about 2 minutes to soften herbs. Add lentils and stir about 2 minutes more. Add water, tomatoes, salt and spices. Add the spices in the order given, adjusting quantities by smell. Use LOTS of cumin. After all added, you can go back and adjust seasonings. Cover and simmer til done, maybe 45 minutes. You can sprinkle the cheese on top of each bowl, unless you want strictly vegan food.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .