• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Lentil and Tomato Soup

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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 I teaspoon ground coriander seeds 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne 1/4 cup white rice, uncooked 1/4 cup lemon juice Place
  • lentils and water in a saucepan and bring to boil. Cover and cook over
  • medium heat for 25 minutes.
  • In the meantime, in a frying pan, heat oil and sout6 onions and garlic
  • until they turn golden brown. Stir in remaining ingredients, except lemon
  • juice, and sout6 for another 5 minutes.
  • Stir the frying pan contents into the lentils and bring to boil. Cover
  • and cook over low heat for 20 minutes or until rice and lentils are
  • well-cooked. Stir in lemon juice and serve hot. Enjoy this delicious soup.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Lentil and Vegetable Stew
Categories: Indian, Vegetarian
Yield: 4 Servings

3 c Water
8 oz Dried lentils (about 1 1/4
2 md Potatoes, peeled & cut in 1"
1 md Onion chopped
1 Stalk celery chopped
2 Cloves garlic finely
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini cut into
1/2 -inch
Lemon wedges

Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and
cook until lentils are almost tender, about 30 minutes. Stir in potatoes,
onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook
until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and
cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.

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