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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Middle East Lentil and Tomato Soup

Serves 8 to 10
• 1 cup lentils, rinsed
• 7 cups water
• 1 tbsp olive oil
• 2 medium size onions, chopped
• 4 cloves garlic, crushed
• 2 cups stewed tomatoes
• 2 tsp salt
• 1 tsp cumin
• 1 tsp ground coriander seeds
• 1/2 tsp pepper
• 1/8 tsp cayenne
• 1/4 cup white rice, uncooked
• 1/4 cup lemon juice
1. Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
2. In the meantime, in a frying pan heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
3. Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked.
4. Stir in lemon juice and serve hot.

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