Post by goodcookin on Mar 9, 2007 16:46:55 GMT -5
Casablanca Lentil Soup
* 2 Garlic cloves, crushed
* 2 tomatoes, chopped
* 1 onion, finely chopped
* ½ tsp ground Turmeric
* 1 tsp Cumin
* 6 cardamons
* ½ cinnamon stick
* 1 tbsp Moroccan Chili Pepper (optional) add a pinch to your bowl after serving.
* 1 cup red lentils
* 1tbsp fresh lime juice
* 8 oz of coconut milk
* Sea salt and ground black pepper to taste
* Argan Oil or Olive oil. (Add Argan oil after serving)
Put 3 ¾ cups of water into a saucepan, then add the garlic, tomatoes, onions, lentils and all of the four spices mentioned above. Bring to the boil, lower the heat and simmer for 20 minutes or until lentils are soft.
Remove the Cardomom and cinnamon stick, then puree the mixture in a food processor. Add the coconut milk and gently reheat the soup (don’t boil). Serve then add a tsp of Argan Oil and a pinch of Moroccan chili pepper to your bowl.
* 2 Garlic cloves, crushed
* 2 tomatoes, chopped
* 1 onion, finely chopped
* ½ tsp ground Turmeric
* 1 tsp Cumin
* 6 cardamons
* ½ cinnamon stick
* 1 tbsp Moroccan Chili Pepper (optional) add a pinch to your bowl after serving.
* 1 cup red lentils
* 1tbsp fresh lime juice
* 8 oz of coconut milk
* Sea salt and ground black pepper to taste
* Argan Oil or Olive oil. (Add Argan oil after serving)
Put 3 ¾ cups of water into a saucepan, then add the garlic, tomatoes, onions, lentils and all of the four spices mentioned above. Bring to the boil, lower the heat and simmer for 20 minutes or until lentils are soft.
Remove the Cardomom and cinnamon stick, then puree the mixture in a food processor. Add the coconut milk and gently reheat the soup (don’t boil). Serve then add a tsp of Argan Oil and a pinch of Moroccan chili pepper to your bowl.