Prep 0 mins
Cook 1 hr
This soup was inspired by the delicious sambussa that a vendor used to sell at my Farmer's Market. I loved these the best of all of her flavors she sold. I hope you like it too.
- 1 cup brown lentils
- 1⁄2 teaspoon cayenne
- 3 cups water
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 teaspoons curry powder
- 1⁄2 cup green bell pepper, diced
- 3⁄4 cup onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 8 wonton wrappers, cut in thirds
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon fresh gingerroot, peeled and grated
- 1 teaspoon coriander seed, ground
- oil, for deep-frying
- Rinse and sort the lentils. Place them in a large soup pot, add water and bring to a boil, reduce the heat, cover and simmer for 45 minutes.
- In a frying pan, saute the onions, garlic, and celery in the olive oil until the onions are translucent.
- Add the spices and chopped green peppers and and stir while you saute, about 3 minutes.
- Remove the pan from the heat.
- When the lentils are tender, add the sauteed vegetables to the soup.
- Season with salt and pepper.
- Simmer the soup for 5 minutes to meld flavors.
- While the soup is simmering, heat oil in a fry pan and fry wonton strips until golden brown.
- Ladle soup into bowls and top with wonton strips.