|
Ingredients
|
Quantity
|
|
Onions
|
2 medium
|
|
Vegetable shortening
|
2 tsp
|
|
Water
|
8 cups
|
|
Red lentils
|
2 cups
|
|
Turmeric
|
¼ tsp
|
|
Garlic cloves
|
3
|
|
Salt and pepper
|
to taste
|
|
Heavy cream
|
|
Peel and chop onions. Saute them in the shortening until golden
brown. Reserve. Pour the water into a soup kettle and add the lentils,
turmeric, and garlic. Cook over very low heat, covered, for about 1 ½ hours.
Strain the soup into a bowl, pressing the lentils through the strainer. Add the
onion and salt. Cook for a few minutes over a very low heat. Adjust the seasonings.
Thin the soup to desired consistency with heavy cream. Reheat if necessary. Serve
hot.
