Preparation / Directions:
Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, Hazelnuts and 3 peppers and simmer 15 minutes. Make roux by mixing butter and flour into a smooth paste. Beat in roux to thicken and cook an additional 15 minutes. Salt to taste, then garnish. For garnish use lite sour cream, chopped onion or chives, shredded carrots or hazelnuts.
|
