Hearty Lentil Soup I

This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 258 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon ground black pepper
• 1 lemon
• salt to taste
• 1 (1 ounce) package dry onion soup mix
• 4 tablespoons vegetable oil
• 2 carrots
• 1 teaspoon ground cumin
• 2 cups brown lentils
• 1 onion
• 3 leaves cabbage

Recipe Instructions

Step 1

Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.

Step 2

In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.