RAVS recipes/

CURRIED LENTIL SOUP

from Fat-Free & Easy, By Jennifer Raymond

Ingredients:

1 C. lentils, (sort through for stones, and rinse)	1/2 C. uncooked couscous
1 onion, chopped	1 C. crushed tomatoes
2 celery stalks, sliced	1-1/2 t curry powder
4 garlic cloves, minced	1/8 t black pepper
1 t whole cumin seed	1 t salt
8 C water or vegetable stock

Place the lentils, vegetables, cumin seed and water or stock in a large pot. Bring to a simmer then cover loosely and cook until the lentils are tender, about 50 min. Stir in remaining ingredients except salt. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste.

Serves 8.



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