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

Middle East Pureed Lentil Soup

Serves 8-10
• 1 tbsp olive oil
• 2 large onions, chopped
• 1 small hot pepper, finely chopped
• 8 cups water
• 1 cup split lentils, rinsed
• 2 tsp salt
• 1 tsp cumin
• 1 tsp ground coriander seeds
• 1/2 tsp pepper
• Pinch of saffron
• 2 tbsp white rice, uncooked
• 1/4 cup lemon juice
1. Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
2. Add remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 25 minutes.
3. Puree; then return to saucepan and reheat. Stir in lemon juice.
4. Serve hot.

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