Saturday, June 12, 2010

Ethiopian Spicy Tomato Lentil Soup

1 cup brown lentils, cooked (I pressure cooked for 18 min w/3 cups of water, and they were perfect--I didn't need to drain them)

After they're cooked, add:
1 can chopped tomatoes
1/2 tsp garlic powder
2 T fresh minced ginger
spice mixture:
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Bring to a simmer and let cook for a few minutes.

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