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Title: Mediterranean Kitchen Lentil Soup
Categories: Soup
Yield: 6 Servings
| 5 | c | Lentils |
| 3 | qt | Water |
| 1 1/2 | lg | Onions, coarsely chopped |
| 1/2 | c | Vegetable oil, divided |
| 1/2 | c | Olive oil |
| 1 | Green bell pepper, seeded, membranes removed, coarsely chopp | |
| 1 | ts | Salt or to taste |
| 1/4 | ts | Coarsely ground black pepper |
| 1 | ts | Ground allspice |
| 1 | ts | Cumin |
| 3/4 | ts | Ground cinnamon |
| 6 | Cloves garlic, peeled and coarsely chopped | |
| 1 | c | Chopped fresh cilantro |
| 1/2 | c | Lemon juice |
1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables.
2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil and the olive oil over medium heat.
3. When onions start to brown, about 10 minutes, add green pepper and cook together for about 2 minutes.
4. Add onion-pepper combination and oil in which they were cooked to lentils. cook lentils about 40 minutes. Season with salt; pepper, allspice, cumin and cinnamon. continue to cook, covered, stirring frequently, about 20 minutes.
5. Blend garlic with 1/4 cup vegetable oil in a blender or with mortar and pestle until pureed and well blended.
6. When lentils are tender, add cilantro. Turn off heat. Then add garlic-oil puree. Stir well.
7. After a minute, add lemon juice. Taste and correct seasonings if necessary. Serve immediately.
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