how to make Eastern European Red Lentil Soup .

Red lentils are usual in Turkish, Indian, and Eastern European dishes and cook in half the time of green or brown lentils. They can be set up in Indian and Middle Eastern grocery stores or alongside other dried sap in natural- foods supermarkets. You can also flavor this haze with

Red lentils are usual in Turkish, Indian, and Eastern European dishes and cook in half the time of green or brown lentils. They can be set up in Indian and Middle Eastern grocery stores or alongside other dried sap in natural- foods supermarkets. You can also flavor this haze with curry greasepaint, dried thyme, or paprika in place of the ground cumin.

also read : African Peanut Soup

Constituents

2 Tbs. olive oil painting
1 large red onion, finely diced( 2 mugs)
cloves garlic, diced( 1 Tbs.)
11/2 mugs red lentils
2 Tbs. ground cumin
1 15- oz. can diced tomatoes with liquid
1 Tbs. honey
3 bay leaves
1 Tbs. red wine ginger
mug straight low- fat yogurt

Preparation

1. Heat oil painting in large saucepan over medium heat. Add onion and garlic, and sauté 5 twinkles, or until soft. Stir in red lentils and cumin, and cook 1 nanosecond, or until cumin is ambrosial and lentils are carpeted with oil painting. Stir in tomatoes with liquid, honey, bay leaves, and 7 mugs water. Season with swab and pepper, and bring to a pustule.
2. Cover visage, reduce heat to medium-low, and poach 20 twinkles, or until lentils are soft and falling piecemeal, and haze is thick. Add a little water to thin haze, if necessary. Remove bay leaves, stir in ginger, and serve with clumps of yogurt.

Nutrition Information

1. Calories
   211
   Carbohydrate Content
   32 g
   Cholesterol Content
   1 mg
   Fat Content
   5 g
   Fiber Content
   7 g
   Protein Content
   12 g
   impregnated Fat Content
   0.5 g
   Sodium Content
   378 mg
   Sugar Content
   7 g

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