COOKING, RECIPES

Spicy Lentil Soup

Spicy Lentil Soup
canned beef
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Spicy Lentil Soup

Author
Sarah Nussbaum

Ingredients

  • 2 carrots
  • 1 green pepper or hot pepper
  • 1 onion
  • 2 tomatoes or 1 pt. canned
  • 5–8 cloves garlic, peeled and left whole
  • 1 1/2 c. orange lentils
  • 5–6 c. water
  • 1 vegetable bouillon cube
  • 2 tsp. cumin
  • 1 1/2 tsp. salt
  • 1/4–1 1/2 tsp. cayenne pepper (to taste)

Directions

  1. Chop first four vegetables in large chunks. Put in a large soup pot with the next four ingredients.
  2. Cover and boil 20-30 minutes, without stirring. Cool slightly and puree.
  3. Return to pot and add the spices. Simmer 10 minutes, stirring occasionally, to blend flavors.
  4. In a separate pan, fry one-half onion, chopped, in 1 T. oil, until toasty brown. Float onions on top of soup. Serve with lemon wedges to bring out flavor.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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