Preparation:
Peel and chop onions. Saute them in the shortening until golden brown. Reserve. Pour the water into a soup kettle and add the lentils, turmeric, and garlic. Cook over very low heat, covered, for about 1 1/2 hours. Strain the soup into a bowl, pressing the lentils through the strainer. Add the onion and salt. Cook for a few minutes over a very low heat. Adjust the seasonings. thin the soup to desired consistency with heavy cream. Reheat if necessary. Serve hot. |
