Ingredients
1 1/2 cups red lentils
6 cups water
4 cloves garlic crushed
2 teaspoons coriander
1 teaspoon salt
1 teaspoon cumin
1 1/4 tablespoons olive oil
juice of 1-2 lemons
1 tablespoon flour
2 tablespoons water
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast and grind — earthy warmth for curries, chili, dry rubs
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Concentrated lemon — cakes, frostings, glazes, curds
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Rinse the lentils, then put in a pot with the water and bring to a boil. Cook the lentils for about 45 minutes on medium fire till they become thick and creamy. Squeeze the lemon into the pot and cook 10 -15 minutes longer In a small bowl mix the garlic, coriander, cumin and salt till it forms a paste. Put the olive oil in a small frying pan and add the paste and saute till golden for 2-3 minutes. Add to the hot soup and let cook another 10 minutes. Mix the flour with the water and using a strainer, strain into the soup, stirring the soup constantly, so there are no lumps. Cook another 2-3 minutes. Garnish with sprigs of cilantro or parsley