Lentil and Potato Soup
Posted December 18, 2005 – 3:57 pm in: African, Beef, Main Dish, Mediterranean, Middle Eastern, Soup
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon saffron threads
- 2 teaspoons grated fresh ginger
- 2 pounds lean ground beef
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 19 ounce tin of Lentils
- 1 medium red or green bell pepper, cubed
- 2 medium Potatoes, cubed
- 1 28 ounce tin diced tomatoes
- 1/2 teaspoon Pepper
Directions:
- Place large saucepan over medium heat. Add oil and butter and heat until butter is melted.
- Add chopped onion and cook until the onion is soft, 5 to 10 minutes.
- Add the spices, stir well and continue to cook for another minute.
- Add the ground beef and scramble fry until no longer pink.
- Add the remaining ingredients along with enough cold water to cover. Bring to boil, reduce heat and simmer until the potatoes are tender.
- Serve with warm flatbread
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