A chef I happened upon at the grocery store gave me this recipe, which I recited back to him several times to commit to memory. I call it International Red Lentil Soup because it traveled to several countries before it reached me in Dallas.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
- 1 white onion, diced well
- 1 nest egg angel hair pasta
- 4 cups water
- ½ cup red lentils (dry measure)
- 1 whole organic lemon juice
- 1 ½ tsp tumeric
- 1 ½ tsp curry (punjab)
- 1 ½ tsp ground cumin
- 1 ½ tsp salt
- Put onion in a saucepan and cook over medium heat for about a minute, no longer.
- Crumble angel hair nest and stir into pan.
- Add the water.
- Next, rinse the red lentils really, really well, and add them to the pan.
- Add the lemon juice & spices.
- Cook, covered, for 20 minutes, stirring every 5 minutes.
The lentils get soft and almost disintegrate when the soup is finished. It smells divine and tastes even better. This is a fabulous dry goods recipe to have on hand!
This soup is my first experience with lentils – the gentleman who gave it to me was in the spice department when I was looking for ground ginger. We began talking, and in about 15 minutes time, he had loaded my basket with the items for this soup and given me instructions on how to make it!
His biography: He is an Iraqi who studied culinary arts in Italy and owned a restaurant in Sweden. International indeed!
Thank you, sir!