Ingredients
1 tbl olive oil
1 x onion minced
1 x clove garlic minced
1 tsp ground ginger
2 tsp ground cumin
2 tsp dried coriander
1 cup dry red lentils rinsed and drained
5 cup chicken stock canned or from powder is fine
2 x thick slices lemon
2 x tomatoes diced
1/4 tsp cayenne pepper
salt & pepper to taste
2 cup cooked rice
1 tbl olive oil
1 x onion minced
1 x clove garlic minced
1 tsp ground ginger
2 tsp ground cumin
2 tsp dried coriander
1 cup dry red lentils rinsed and drained
5 cup chicken stock canned or from powder is fine
2 x thick slices lemon
2 x tomatoes diced
1/4 tsp cayenne pepper
salt & pepper to taste
2 cup cooked rice
Directions
Heat the oil in a large pot. Saute the onion and garlic until soft. Stir in the ginger, cumin,and coriander. Saute 1 minute. Add the lentils, saute 1 minute. Add the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 minutes. Reduce the heat and simmer covered for 45 minutes, until the lentils are tender. Remove the lemon slices. Puree the soup in a blender or food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if desired.
Heat the oil in a large pot. Saute the onion and garlic until soft. Stir in the ginger, cumin,and coriander. Saute 1 minute. Add the lentils, saute 1 minute. Add the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 minutes. Reduce the heat and simmer covered for 45 minutes, until the lentils are tender. Remove the lemon slices. Puree the soup in a blender or food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if desired.
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