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From our Lehman’s Diamond Jubilee Cookbook (no longer in print).
Spicy Lentil Soup (Vegan)
Jeananne Augsburger
20 minutes
45 minutes
Ingredients
2 carrots
1 green pepper or hot pepper
1 onion
2 tomatoes or 1 pt. canned tomatoes
5–8 cloves garlic, peeled and left whole
1 1/2 c. orange lentils
5–6 c. water
1 vegetable bouillon cube
2 tsp. cumin
1 1/2 tsp. salt
1/4 – 1/2 tap. cayenne pepper (to taste)
1/2 onion, chopped
1 T. olive oil
Instructions
Chop carrots, pepper, onion and tomatoes in large chunks.
Put in a large soup pot with garlic cloves, lentils, water and bouillon.
Bring to a boil, cover and boil 20-30 minutes, without stirring.
Cool slightly and puree.
Return to pot and add cumin, salt and cayenne pepper.
Simmer 10 minutes, stirring occasionally, to blend flavors.
In a separate pan, fry the 1/2 onion in olive oil, until toasty brown.
Float onions on top of soup.
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