Title: Soupe De Lentille (Red Lentil Soup)
Categories: Soup Jewish Israel Egypt
Yield: 6 Servings

1/2	lb	Red lentils, well rinsed, soaked in water for 1 hr, & draine
5	c	Water
1		Whole, small onion
1	sm	Potato, peeled and halved
6		Sprigs fresh coriander
1	tb	Corn oil
4		Cloves garlic, mashed using a mortar and pestle
1	ts	Salt
1/4	ts	Ground cuminseed
1/8	ts	Ground turmeric

This soup is Thursday soup since it was usually prepared on that day by Egyptian Jews. It is really a cream of lentil, well seasoned & thickened w/potato puree. Elsewhere, red lentils are know as Egyptian lentils.

1. In a pan, place lentils, water, onion, potato, and coriander. Bring to a boil, then reduce heat to low. Cover pan and cook for 1/2 hour. Process mixture to a smooth consistency and return to the pan. 2. In a skillet, heat oil. Add garlic, salt, cuminseed, and turmeric. Stir-fry over moderate heat for 3 minutes. Add this to soup. Bring soup to a boil and simmer over low heat for 15 minutes longer. Serve hot with toasted bread croutons or dry toasted pita.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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