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Post by braided-rug on Apr 10, 2006 22:53:37 GMT 10
Lentils with Caramelised Onion Soup
10oz red lentils 3oz or 1/2 cup (metric) fine-grain burghul 3oz or 1/2 cup (metric) medium-grain white rice 2 litres (10 cups US) water 1 teas salt 1 tab ground cumin 2oz butter 3 large brown onions, sliced thinly 2 tabs sugar 3 teas ground corinader/cilantro 1/4 teas. cayenne pepper 1 1/2 cups vegetable stock (375ml)
Rince and drain combined lentils, burghul and rice. Bring the water to a boil in large saucepan. Add lentils, burghul, rice, salt and cumin; return to a boil. Reduce heat, simmer, uncovered, stirring frequently, about 10 mins. or until lentils and grains soften.
Meanwhile, melt butter in large frying pan; cook onion and sugar over medium heat, stirring, until onion begins to brown. Reduce heat; cook, stirring, about 15 mins or until onions are deep brown.
Stir cilantro and cayenne into lentil mixture. Add stock, bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Just beore serving, add caramelised onion; stir until hot. Serves 4.
Serve with lemon wedges.
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