This is a great, simple recipe from a Nepali cookbook that I checked out of the library years ago.
4 cups water
1 cup lentils, red or brown or yellow, though I usually use red
1 T margarine
1/2 tsp salt
1/4 tsp turmeric
1/4 onion, chopped
pinch cloves
1/2 tsp cumin
pinch cinnamon
2 cardamom pods
1 T margarine
Warm water in a stock pot and add lentils, 1 T of margarine, salt & turmeric. Cover and simmer over low heat for 40 minutes to one hour. In a small pan, fry up the onions in the other 1 T of margarine until brown. Add the cloves, cumin, cinnamon, & cardamom pods and sauté for a few more minutes. Add this mixture to the soup and simmer for another 15 minutes. Enjoy!!
The picture also shows samosa pie, but I wasn't happy with the crust, so I'll have to fiddle with the recipe before I post it.
No comments:
Post a Comment