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Sort of a Middle Eastern recipe that I've been playing with. Not authentic but tasty.
4 - 6 or so.
Get your 2 quarts of water, add salt, cumin, tumeric and the bay leaf and bring to a boil. Add the diced onion, celery and garlic. When the vegetables are very soft, remove the bay leaf and pour the mixture into a blender; puree until smooth. Return the mixture to the pot, set the heat to med-low, and add the lentils. Cook until the lentils are tender. Add more water if necessary - you should have a nice broth; it shouldn't be thick. Serve hot with a squirt of lemon and enjoy!
No animals were harmed in the making of this soup. Also, no fat was added making this a very tasty, low calorie dish. If I had to guess, it's the cumin and the lemon juice that make this so special and simple. And let's face it: lentils are just really good for you!
When you write 3 "heads" of garlic do you mean three cloves or three whole bulbs?
Hey there! I can't speak for the owner of the recipe but I'm guessing it's 3 cloves. 3 whole bulbs (or 'heads') seems a bit much for 4-6 servings. What do you think? http://www.mmmgarlic.com/clove-garlic-vs-head-garlic/
Chris Delatorre · Editor, science geek, remote work advocate · https://twitter.com/urbanmolecule
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