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A Persian Lentil Soup
from the kitchen of Sharron Belson

1 package or 16 oz lentils (yellow or orange are nice but any color works)

6 8 cups water

_ cup rye buds or seeds

2T ground cumin or one bunch cilantro trimmed and diced

4 garlic cloves or 1 T garlic granules

1/8 teaspoon ground cloves

3 large carrots trimmed and diced

2 large onions trimmed and diced

Combine and simmer for about an hour.

Add 3 4 heirloom tomatoes diced

_ tablespoon Kosher salt or to taste

_ teaspoon thick ground pepper

1 teaspoon Paul Proudhomme vegetable seasoning

Simmer 3 minutes more

Serve to 4 6 people heartily with fresh hot bread

Note:  This soup keeps very well for almost two weeks because it contains no
animal products.

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