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Ingredients
| vegetable oil: 4 Tbl |
| garlic: 3 cloves (chopped) |
| cumin seed (whole): 1/2 tsp |
| allspice: 1/4 tsp |
| red tomatoes: 2 (chopped) |
| Kosher salt: 2 tsp |
| black pepper: 1/2 tsp |
| dried cilantro (coriander): 1 cup (fresh, chopped) |
| lentils: 1 1/2 cups |
| soup - vegetable broth: 2 qts |
| onions - white (chopped): 1 cup (chopped) |
| plantain bananas: 2 (peeled, sliced or chopped) |
| limes: 2 (quartered) |
Lentil Soup
User rating:
interesting spices, topped with plantains & cilantro
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Prep Time
20 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
1. Heat 2 Tablespoons of oil in a large pot. Saute the chopped onion
until transparent, then add the garlic, cumin, and allspice and cook
until the mixture is golden brown. Add the tomatoes, salt, pepper, and
half the cilantro. Cook together for three minutes.
2. Add the lentils and broth. Bring to a boil, cover, reduce the heat,
and simmer for one hour (or until lentils are tender).
3. Meanwhile, heat the remaining 2 Tablespoons of oil in a skillet and
brown the plantain slices on both sides. Drain on paper towels.
4. Ladle the soup into bowls and top each with plantain slices.
Sprinkle with the remaining cilantro. Serve with fresh lime wedges.
Note: add chicken if desired.