Sambussa Soup With Crunchy Won Tons

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. In a frying pan, saute the onions, garlic, and celery in the olive oil until the onions are translucent.
3. Add the spices and chopped green peppers and and stir while you saute, about 3 minutes.
4. Remove the pan from the heat.
5. When the lentils are tender, add the sauteed vegetables to the soup.
6. Season with salt and pepper.
7. Simmer the soup for 5 minutes to meld flavors.
8. While the soup is simmering, heat oil in a fry pan and fry wonton strips until golden brown.
9. Ladle soup into bowls and top with wonton strips.