Mediterranean kitchen lentil soup

Yield: 6 servings

Measure Ingredient
5 cups Lentils
3 quarts Water
1½ large Onions, coarsely chopped
½ cup Vegetable oil, divided
½ cup Olive oil
1 Green bell pepper, seeded, membranes removed, coarsely chopped
1 teaspoon Salt or to taste
¼ teaspoon Coarsely ground black pepper
1 teaspoon Ground allspice
1 teaspoon Cumin
¾ teaspoon Ground cinnamon
6 Cloves garlic, peeled and coarsely chopped
1 cup Chopped fresh cilantro
½ cup Lemon juice

1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables.

2. Meanwhile, in small frying pan cook onions in ¼ cup vegetable oil and the olive oil over medium heat.

3. When onions start to brown, about 10 minutes, add green pepper and cook together for about 2 minutes.

4. Add onion-pepper combination and oil in which they were cooked to lentils. cook lentils about 40 minutes. Season with salt; pepper, allspice, cumin and cinnamon. continue to cook, covered, stirring frequently, about 20 minutes.

5. Blend garlic with ¼ cup vegetable oil in a blender or with mortar and pestle until pureed and well blended.

6. When lentils are tender, add cilantro. Turn off heat. Then add garlic-oil puree. Stir well.

7. After a minute, add lemon juice. Taste and correct seasonings if necessary. Serve immediately.

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