Procedures:
| 1 | *(pink, green & black, cracked) | | 2 | **(equal parts of soft butter and flour worked into smooth paste) | | 3 | combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. | | 4 | Bring to a boil, reduce heat and simmer 1 hour. | | 5 | Remove from heat and put through a sieve or puree and return to pot. | | 6 | Add water, hazelnuts, peppers, and simmer 15 minutes. | | 7 | Thicken by beating in roux and cooking an additional 15 minutes. | | 8 | Salt to taste. | | 9 | Garnish with sour cream, chopped onion or chives and oregon hazelnuts. | | 10 | * cookfdn brings you this recipe with permission |
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