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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Middle Eastern Lentil Soup Recipe

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This recipe for Middle Eastern Lentil Soup is from The Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups dried lentils
4 TBSP olive oil
1 large onion, chopped
2 bell peppers, chopped
2 tsp whole fennel seeds
1 tsp ground cumin
½ tsp ground red pepper
8 cups water
1 tsp salt
2 TBSP lemon juice
1 cup plain yogurt
4 TBSP chopped fresh parsley
Directions:
Directions:
1. Rinse lentils, drain, and set aside.
2. Heat oil in dutch oven over medium-high heat. Add onion and bell pepper; cook and stir for about 5 minutes, until tender. Add fennel seeds, cumin, and ground red pepper; cook and stir about 1 minute.
3. Add water, lentils, and salt. Bring to a boil. Reduce heat to low. Cover and simmer 25-30 minutes or until lentils are tender. Stir in lemon juice.
4. Top each serving with yogurt; sprinkle with parsley.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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