How to prepare Lentil soup recipes-Middle Eastern Lentil Soup
Lentil soup recipes-Middle Eastern Lentil Soup
1 cup dried lentils
2 tablespoons olive oil
One onion, chopped
One red bell pepper, chopped
1 teaspoon fennel seed
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice
Fresh parsley
1/2 cup plain yogurt
Rinse lentils, discard any debris or blemished lentils; drain.
Heat oil in large saucepan over medium-high heat until hot. Add onion
and bell pepper; cook and stir five minutes or until tender. Add fennel
seed, cumin and ground red pepper; cook and stir one minute. Add four
cups water and lentils. Bring to a boil. Reduce heat to low. Cover
and simmer 20 minutes. Stir in salt. Simmer five to ten minutes more
or until lentils are tender. Refrigerate, covered, overnight or up
to two days.
To complete recipe, heat the soup again, over medium heat until hot.
Stir in lemon juice. While soup is heating, chop enough parsley to
measure two-tablespoons; stir into yogurt. Serve soup topped with
yogurt mixture. For a special touch, top each serving with yellow
bell pepper strips.
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