Ingredients:
8 oz. of lentils
2 red dried peppers
1 large onion, quartered
3 cloves of garlic, quartered
6 cups of water
salt and pepper to taste
pinch of dried mint
For the roux:
2 tablespoons of olive oil
1 tablespoon of cayenne pepper
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Preparation:
In a large soup pot, or a deep clay pot, add in the lentils, peppers, onions and garlic.
Pour in the water and over high heat bring to a boil.
Lower it to medium-low heat and let it simmer for 20 minutes.
Take out a few of the vegetables into a bowl and season them with salt, pepper, and mint. Mash it all with a fork and return to the pot. Make sure that youve mashed up the red peppers.
Continue to simmer for 10 more minutes.
In a separate sauce-pan heat up the oil over medium heat. The oil is ready when bubbles create around a wooden spoon.
Pour in the cayenne pepper into the heated oil and stir continuously for a few seconds; the wonderful smell of the pepper will let you know when its ready to be added to the soup pot.
Once in the pot, stir and allow the soup to simmer for another 5 minutes.
Let it cool for a few minutes before serving.
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