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(Lentil Soup) Recipe
Origin: Sudan Period: Traditional
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Ingredients:
400g split red lentils
2l chicken or lamb stock
2 medium onions, roughly chopped
1 medium tomato, chopped
1 medium tomato, chopped
2 tbsp finely-chopped onion
2 tbsp olive oil
2 tbsp lemon juice
2 tsp cumin
salt and black pepper to taste
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(Lentil Soup) Preparation:
Method:Add the stock to a large pot and bring to a boil. Place the onions, carrot, tomato and lentils in the stock, bring to a boil then reduce the heat and simmer for about 30 minutes, or until the lentils are soft. Allow to cool then purée the mixture in a food processor or blender then return to the pot and allow to heat through.
Fry the finely chopped onion in the olive oil until they are golden brown then add the soup along with the lemon juice, cumin, salt and pepper. Stir slowly on low heat for about 3 minutes then serve.
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Other recipes with lentils and chicken stock as primary ingredients:
Fante Kotokyim
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