Soak two cups of dried brown lentils in cold water for 2 hours.
In a large pot, sautee 2 medium onions, chopped, 4 cloves of garlic, chopped, 1/2 tablespoon cumin, and a teaspoon chili powder in olive oil. After five minutes add 6 cups of broth, 2 medium potatos cubed, one carrot chopped. Drain the lentils and add them. Bring to boil and cover, cook for at least an hour until lentils are soft. Reduce heat and continue cooking, at least another hour, until ready to server. Add water as needed. Squeeze in the juice of half a lemon before serving.
I serve with a slotted spoon to avoid it being soup, and cover with a small garnish of sharp cheddar cheese.
Posted by msouthwo at May 10, 2004 05:35 PM