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Saturday, January 10, 2009

Lentil Soup

I never measure this too carefully, but I'll make it as accurate as possible. (The truth is, soups are usually all to taste anyway, so it measurements don't matter all that much.)

1 medium carrot - diced
about a 1/4 c. of onion - diced
a little tomato sauce/paste/freshly chopped
1-2 c. chicken broth
1 lb. lentils
lime juice

1. In medium sauce pan, saute carrot, onion, and tomato (if fresh) in a little butter until tender. Add chicken broth (and tomato sauce/paste if using).
2. Add lentils and bring to soft boil. Allow to simmer, stirring occasionally. IF AT ANY TIME THE WATER BOILS DOWN BELOW THE TOP OF THE LENTILS, ADD MORE. (This may happen multiple times.)
3. After simmering for a matter of minutes, add a good squirt of lime juice. Allow to continue simmering. Sprinkle cumin over top of lentils and stir. Let simmer continue.
4. The lentils will simmer for about 25 minutes. There should be plenty of liquid still in the pot when you serve.

We like to eat it plain or with sour cream on top. We also eat it with bread or corn bread.

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