Spiced lentil soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Unsalted butter |
| 1 | Onion, chopped | |
| 2 | Carrots, diced | |
| 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 |
| Salt | ||
| Freshly-ground black pepper | ||
Directions
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.