Turkish Lentil Soup
INGREDIENTS
2 teaspoons olive oil
1 cup chopped onions
3 large cloves garlic, minced
1 large bay leaf
½ teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
¾ teaspoon ground cumin
1 ¼ cups dried green lentils
8 cups water
2 teaspoons chopped cilantro
1 cup chopped dried apricots
1 ½ tablespoons balsamic vinegar
Salt and freshly-ground black pepper, to taste
Paprika and finely-chopped parsley for garnish
1. In a soup pot, heat the oil over medium-high heat. When hot, add the onions and garlic and saute until translucent. Add bay leaf, cinnamon, cloves, ginger, and cumin, and saute about 2 minutes.
2. Add lentils, water, cilantro, and apricots and cook 1 hour, or until the lentils are completely soft.
3. Cool the soup slightly so it won’t burn you, then add the vinegar. Remove bay leaf and puree soup in batches in a blender. Season with salt and plenty of pepper.
4. Reheat and serve hot, garnished with paprika and parsley.
Serves 4 to 6.
Read more: http://www.care2.com/greenliving/turkish-lentil-soup-vegan-recipe.html#ixzz1BuOYJ3wX