Wednesday, January 12, 2011

LET IT SNOW- SPLIT LENTILS SOUP

One of my first posts was about Split Mong Bean Soup and in that post I mentioned that possibilities for creamy bean soups are endless. Here is another hardy soup just screaming: "I will warm you upon a cold day like today is! Cook me!!!" And today I served it for my loved ones with crunchy gooey cheese steak style qesadeyas.



Let It Snow- Split Lentils Soup on FoodistaLet It Snow- Split Lentils Soup

SPLIT LENTILS SOUP (serves 8-10)
Ingredients:
2 cups red split lentils
4 tbsp olive oil
10 cups water, boiling hot
¼ tsp black pepper
½ tsp ground cumin
¼ tsp cumin seeds
¼ tsp crushed chili peppers
1 tbsp Vegeta
½ tsp salt

Directions:
Wash the lentils and let them drain.

Finely chop the onion and sweat it in olive oil over medium heat for 3 minutes. Add the drained lentils, salt, Vegeta, black pepper, crushed chili peppers, and let it sweat for an additional 5 minutes.

Turn the heat to high, add water, stir, and wait until it starts boiling vigorously. Turn the heat back down to medium, cover the pot, and let the soup cook covered for 45 minutes. Stir occasionally to prevent sticking to the bottom of the pot. Remove from heat, taste, add salt if needed, and serve.

3 comments:

  1. Simple to prepare and tastes good and is healthy :) I think such soups always will be popular

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  2. Comforting soup..delicious and perfect!

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  3. There are really endless possibilities with creamy bean soups Medeja, next time I'm cooking dry green peas creamy soup :)
    Yea, we all love shorabat ads! Served with onions, pickled cucumbers, olives, and crunched pita bread is just the most delicious bowl of soup ever
    :)

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