Vino

Middle Eastern Appetizer
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:8

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The red lentils are key. I wouldn’t substitute with brown ones. With a little bread and salad, this is an easy meal.

Ingredients:

2	tablespoon	olive oil
1	large	onion (red) chopped finely
3	clove	garlic minced
1.5	cup	lentils, red
2	tablespoon	cumin powder
1	can	tomatoes chopped
1	tablespoon	honey
3		bay leaves
1	tablespoon	vinegar (red wine)
.5	cup	yogurt, low fat

Directions:
Heat oil in large saucepan over medium heat. Add onion and garlic and saute 5 minutes, or until soft. Stir in red lentils and cumin , and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper, and bring to boil.

Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.