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LENTIL AND TOMATO SOUP

Servings: 8 - 10

1 cup lentils, rinsed
7 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
4 cloves garlic, crushed
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander seeds
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup Basmati rice, uncooked
1/4 cup lime juice


Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.

While the lentils are cooling, heat oil in a frying pan and sauté onions and garlic until they turn golden brown.

Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.

Stir the frying pan contents into the lentils and bring to boil.

Cover and cook over low heat for 20 - 30 minutes or until rice and lentils are well-cooked.

Stir in lime juice and serve hot.
 

 

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