lentil_soup

Directions

• Dip tomatoes in boiling water for 20 seconds and peel.
• Core, and remove seeds from tomatoes.
• Put tomatoes in pan, crush, and boil for several minutes.
• Sort, rinse, and cook lentils in 4 cups water for ~30 minutes.
• Chop up garlic.
• Fry garlic in oil until golden.
• Add tomatoes (be careful of splattering).
• Add salt to taste.
• Boil down until oil comes on top (20-30 minutes).
• Put pot of water (~8 cups) on stove to boil.
• Make mound of flour and form a well.
• Crack eggs and put in well.
• Add 2 tbsp water to well.
• Mix eggs with fork, add salt, then gradually work in flour.
• Knead dough until smooth.
• Split into two balls.
• Cover balls with upside-down soup plate and let rest for 15 minutes.
• Use rolling pin to expand each ball into ~12×20 inch rectangle.
• Roll up on rolling pin, cut lengthwise, cut in half lengthwise again, stack, and then cut diagonally alternately left and right. The left side of each noodle should be shorter or longer than its right side. They should be ~3 inches wide.
• Separate noodles.
• Add the noodles to ~8 cups boiling water and wait until all rise to surface.
• Add tomato sauce, then drained lentils, to water-noodle mix.
• Cook for 5 minutes.
• Salt to taste.