Lentil soup has been our staple recipe for our long summer fasting days. A combination of three colors, yellow, black, and green lentils.
Ingredients:
1 cup yellow lentil
2 cups black lentils
1/2 cup green lentils
One whole onion
1 small potato
1 big tomato
2 medium size carrots
Salt according to taste
Black pepper according to taste
1 tsp paprika
1 tsp turmeric
2 tbsp cumin
1 tbsp coriander lime
2 squeezed lemons
Toasted pita bread
Preparation:
Wash lentils. Bring 10 cups of water to a boil. Add all of the above ingredients and let cook on low heat for two hours. Let cool then pour in a blender. Puree. Return to stove to simmer for 10 minutes with lemon juice.
Top with toasted pita bread
Serving 12-16
Sahtein /Enjoy
Ingredients:
1 cup yellow lentil
2 cups black lentils
1/2 cup green lentils
One whole onion
1 small potato
1 big tomato
2 medium size carrots
Salt according to taste
Black pepper according to taste
1 tsp paprika
1 tsp turmeric
2 tbsp cumin
1 tbsp coriander lime
2 squeezed lemons
Toasted pita bread
Preparation:
Wash lentils. Bring 10 cups of water to a boil. Add all of the above ingredients and let cook on low heat for two hours. Let cool then pour in a blender. Puree. Return to stove to simmer for 10 minutes with lemon juice.
Top with toasted pita bread
Serving 12-16
Sahtein /Enjoy