Yield: 4 servings
|3 tablespoons||Olive oil|
|2 tablespoons||Unsalted butter|
|2||Ribs celery, diced|
|1||Green bell pepper, cored, seeded and diced|
|1 small||"waxy" boiling potato, peeled and diced|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground pure chili powder|
|¾ teaspoon||Ground allspice|
|1 small||Imported bay leaf and 5 sprigs parsley|
|Tied together with kitchen string|
|½ pounds||Lentils, picked over|
|6 cups||Chicken broth|
|Freshly-ground black pepper|
Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.
Increase the heat to medium, add the carrots and stir-cook for 1 minute. Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice; stir-cook for 1 minute. Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender. The soup may be prepared in advance up to this point.) Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot.
Makes 4 to 5 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.