2 cup red lentils
2 qt stock
1 medium onion, peeled & quartered
1 medium tomato, quartered
2 tsp garlic, coarsely chopped
4 tbsp olive oil
1 tbsp onion, finely chopped
2 tsp ground cumin
1 tsp salt
1 black pepper, freshly ground
1 lemon, cut into wedges
A Recipe for
Shurit Ads (Lentil Soup With Garlic & Cumin
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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This Recipe for Shurit Ads (Lentil Soup With Garlic & Cumin is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Shurit Ads (Lentil Soup With Garlic & Cumin from the recipe cookbook of Recipes-to-go (Bean)
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Wash the lentils in a large sieve or colander set under cold running
water until the draining water runs clear. In a heavy 4 to 5 qt pot,
bring the stock to a boil over high heat. Add the lentils, onion,
tomato and garlic, reduce the heat to low, and simmer partially
covered for 45 minutes, or until the lentils are tender. Meanwhile,
in a small skillet, heat 1 tb of the oil over moderate heat. Add the
chopped onions and, stirring frequently, cook for 10 minutes, or
until they are soft and deeply browned. Set aside off the heat. Puree
the soup through a food mill or pour the entire contents of the pot
into a sieve set over a deep bowl and force the ingredients through
with the back of a large spoon, pressing down hard on the vegetables
before discarding the pulp. Return the soup to the pot and, stirring
constantly, cook over low heat for 3 or 4 minutes to heat through.
Stir in the cumin, salt and pepper, and taste for seasoning. Just
before serving, stir in the remaining 3 tbs of oil. To serve, ladle
the soup into a heated tureen, sprinkle lightly with the reserved
browned onions and serve the lemon wedges separately.
Serves: 6
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