Red lentils can be found in Middle Eastern or Indian grocery stores and
in gourmet and health food stores. This soup is so delicious and easy to
make that it is worth going out of your way to find the red lentils. It
can also be prepared with yellow split peas.
In a 4 quart pot, sauté celery and onion in olive oil until onion is
browned. Add the red lentils, carrots, RED LENTIL SOUP SPICE and
water and bring to a boil. Reduce heat and simmer, covered, 1 hour or
until red lentils are tender and soup is thick. Add more water if thinner
soup is desired, or cook a little longer for thicker soup. Stir
in the chopped parsley before serving.
Serve Shafik’s Red Lentil Soup with Feta and Herb Bread (page 120)
and a crisp green salad with Herbed French Vinaigrette (page 26).
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Category
ETHIOPIAN Berbere SPICE
RED LENTIL SOUP SPICE
Soup
Servings
Makes 6 cups
Author
- 1 cup finely diced celery
- 1/2 cup diced onion
- 2 Tbsp olive oil
- 1 cup red lentils, rinsed
- 1 medium carrot, chopped or grated
- 1 Tbsp SPICE BAZAAR RED LENTIL SOUP SPICE
- 6 cups water
- 1 Tbsp chopped parsley