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Lentil Soup

"This is a hearty soup -- it gets very cold in the mountains in Afghanistan, and lentils and dried plums keep well in the winter." Shah

  • 2 tablespoons oil
  • 1 onion, roughly chopped
  • 2 - 3 tablespoons garlic, minced (about 3 large cloves
  • 2 cups water
  • 1 cup lentils, preferably red, cleaned and picked over
  • Salt and black pepper to taste
  • 1/2 teaspoon turmeric
  • 5-6 dried sour plums, chopped (available in Indian spice stores)

 

 

METHOD

Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes.

Stir in minced garlic. Cook until browned.

Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.

Serves: Si

Contributor: Sayed Ahmed Shah    visit his restaurant: Bamiyan Afghani Restaurant

Tip: The amount of garlic is a matter of personal taste.

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