from Soups from a Monastery Kitchen, Brother Victor-Antoine Arcadia Press 199
Ingredients (for 4-6 servings)
3 fl oz, (80ml) olive oil
2 onions, chopped
2 garlic cloves, minced
12 oz, (360g) brown or green lentils
3 pts 8 fl oz, (21) water
2 carrots, peeled and finely sliced
2 celery sticks, finely sliced
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon curry powder
½ teaspoon paprika
6 tablespoons lemon juice
2 teaspoon grated lemon peel
salt and pepper to taste
Method
1. Pour the oil into a large soup pot. Add the onions, garlic, and lentils. Sauté over low heat for about 3 minutes. Stir continually and watch that the vegetables don't stick at the bottom of the pot.
2. Pour the water into the mixture, stir, and raise the heat to medium. Bring to a boil and add the carrots and celery. Boil for about 20 minutes and then lower the heat to low-medium.
3. Add the coriander, cumin, curry, paprika, lemon juice, lemon peel, salt & pepper. Stir well and cover the pot. Let the soup simmer gently for about 45 minutes. Check the seasonings and serve hot.
