Date: Tue, 07 Dec 93 21:12:23 EST
From: Elisabeth Amber Crocker (eac9m@poe.acc.virginia.edu)
Lentil Soup
3c red lentils (this makes a *lot*)
2 tsp whole allspice
1 tsp fenugreek seeds
5 cloves garlic (or to taste), minced
1 small red onion, chopped
1 c tomato juice (more would be better but it was all I had)
at least 6 cups of veg. stock
juice of one lemon
5 or 6 large collard leaves, shredded
salt and pepper to taste
toast the allspice and fenugreek until they start to pop, then
immediately remove from heat and grind in a mortar. put the
tomato juice in a big soup pot over high heat, and add the ground
spices, the garlic, the onion, and the lemon juice, and cook
until it looks dark and pasty. add the lentils (rinsed and
picked over--I found lots of little rocks in mine) and stir to
coat. cook until it threatens to stick and then add the stock.
bring to a boil, then reduce heat and simmer an hour or so,
stirring frequently and adding stock as needed for desired
consistency. when it seems about done, lentils soft, etc, add
the shredded greens and simmer 5 minutes or so. add salt and
pepper to taste and serve.
kwvegan vegan