Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 24-Apr-2007 12:09 Email | Share | Bookmark
Lentil Soup

Last week, I had the unfortunate experience of having my wisdom tooth yanked the living daylight out of me. It was an experience I would not wish upon anybody, except for maybe the vet that sold us a persian cat that infected my whole household, including my precious white cat, HufflePuff, with ringworm.

Eating, has been quite an ordeal lately. I was introduced to this delightful soup by my Bangladeshi sister. This is my version of the soup........

Lentil Soup

6 cups water
1 cup lentils
1/2 cup Basmati rice

1 large onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
8 fresh tomatoes, quartered
1 teaspoon garam masala
1/2 teaspoon ground cayenne pepper, or chillie powder
1/2 teaspoon ground cumin
1 tbsp olive oil

In large pot, boil lentils and rice until soft, but, not mushy. Skim off the foam.

In another pan, saute the onions, garlic, and ginger in olive oil for about 5 minutes.
Add in tomatoes, garam masala, cayenne pepper and cumin. Let it simmer for a few minutes until the tomatoes are soft.
Pour the cooked tomatoes, into the pot containing the boiled lentils and rice.
Using a staff mixer, puree the ingredients. Add more water if the soup gets too thick.
Stir in salt and bring it to boil, then turn down heat and let it simmer.

Serving suggestions:
Chopped spring onions, fried shallots, lemon wedges or you may also pour over a swirl of sour cream.

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