Red Lentil Soup

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
2		Onions - chopped
3		Garlic cloves - minced
1 teaspoon	5ml	Cumin seeds - crushed
1 teaspoon	5ml	Coriander seeds - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Tomato paste
7 cups	1659ml	Chicken, lamb or beef stock
1/2 cup	118ml	Bulgur
1/2 cup	118ml	Red lentils
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
2 tablespoons	30ml	Finely-chopped fresh mint

Recipe Instructions

Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.

Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B31 broadcast 07-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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