Boil all the ingredients over medium heat in 3 cups of veggie broth or water. Check every 10
minutes or so and add water as needed. It should take about 30-40 minutes before the lentils are
soft and tender. Smooth in a blender and return to pot. Add 2 t (or more) cumin and 1 t of
coriander, plus salt and pepper to taste. A dash of cinnamon adds a special taste. Cook about
5-10 minutes more. If too thick, add a little water. Serve with a lemon wedge and pita croutons
(toast or dry out pita bread in the oven and break into pieces).
This traditional Arabic dish is especially good with Arabian Salad made of 2 chopped tomatoes,
1 zucchini, peeled and chopped, 1/2 onion chopped very fine or several scallions.
Toss with 2 tsp cumin, a dash of coriander and a small sprinkle of cayenne, 1/2 T lemon juice,
1 t vinegar and salt, and about a tablespoon of water. This salad is tastier if it sits a while before
serving. Serve at room temperature with pita bread and the soup, falafel or couscous.
Serves 4, each: Calories 143, Fat 0.2 g. (2% cff), Carbohydrate 27.6 g., Protein 8.1 g.
2 cups split red lentils
1 onion, chopped
1 small carrot, peeled and chopped
1 small zucchini (or 1/2 large), chopped
2 cloves garlic, crushed
1 t coriander
2 t (or more) cumin
1/2 stalk celery, chopped (optional)
| ©2000 Dr. Neal Pinckney |  |
Healing Heart
Foundation www.kumu.org |