Lentil Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - diced (large)
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Pureed garlic
1 1/2 tablespoons	22ml	Freshly-grated ginger
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 cups	355ml	Lentils - washed, drained
5 cups	1185ml	Chicken stock, canned broth, or water
		Plain yogurt - for garnish

Recipe Instructions

Melt butter over medium-high heat in a large stockpot or Dutch oven. Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.

Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A36 broadcast 12-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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