This is a fabulous soup and if you like lentils, you’re going to LOVE It! This recipe is from one of Lindsay Wagner's cookbooks. It is SO delicious, you won't know what hit you!
Here is Ms. Wagners description of the recipe, “In the high desert beyond Los Angeles is a small Benedictine monastery where the monks run a guesthouse. Carmin, who prepares food for monks and guest alike, makes this tasty and easy to prepare soup. The long cooking time makes it creamy.”
Ingredients:
Here is Ms. Wagners description of the recipe, “In the high desert beyond Los Angeles is a small Benedictine monastery where the monks run a guesthouse. Carmin, who prepares food for monks and guest alike, makes this tasty and easy to prepare soup. The long cooking time makes it creamy.”
Ingredients:
11 cups of water
¼ tsp ground cumin
2 cups lentils, washed and cleaned
1 tsp salt
1 onion finely chopped
1/8 tsp pepper
2 tomatoes, diced
1 Tbls. Coarsely chopped cilantro
Bring the water to a boil in a large pot. Add the lentils, salt, onion, cumin, and pepper. Simmer, covered, for 2 ½ hours.
Add the tomatoes and cook, covered, for 30 minutes. Add the cilantro and cook for 15 additional minutes. Serve with warm tortillas.
