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India   -   Two Bean Shorba   adapted from The Bold Vegetarian by Bharti Kirchner

  • 1 Cup Red Lentils
  • 3 Cups Chicken Stock
  • 1/2 Teaspoon Turmeric
  • 1 Medium Jalapeno -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 2 Cups Red Kidney Beans -- Cooked
  • Salt -- To Taste
  • Red Pepper -- To Taste
  • 2 Tablespoons Canola Oil
  • 1/2 Teaspoon Cumin
  • 1 Medium Onion -- Chopped
  • 1 Lime Lime Juice
  • Cilantro -- Chopped
Directions Bring lentils and broth to a boil. Add turmeric, jalapeno and tomatoes. Simmer for 15 minutes. Puree if desired. Add beans, salt and red pepper. Keep warm. In small frying pan, saute cumin in oil for 2 minutes. Add onion and saute for 10 minutes. Stir in lime juice. Remove from heat and combine the two pans. Serve sprinkle with Cilantro.
Serves 4
Time to Make 0:00

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