Sambussa Soup With Crunchy Won Tons

• 1 cup brown lentils
• 12 teaspoon cayenne
• 3 cups water
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 2 teaspoons curry powder
• 12 cup green bell pepper, diced
• 34 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

1. Rinse and sort the lentils.
2. Place them in a large soup pot, add water and bring to a boil, reduce the heat, cover and simmer for 45 minutes.
3. In a frying pan, saute the onions, garlic, and celery in the olive oil until the onions are translucent.
4. Add the spices and chopped green peppers and and stir while you saute, about 3 minutes.
5. Remove the pan from the heat.
6. When the lentils are tender, add the sauteed vegetables to the soup.
7. Season with salt and pepper.
8. Simmer the soup for 5 minutes to meld flavors.
9. While the soup is simmering, heat oil in a fry pan and fry wonton strips until golden brown.
10. Ladle soup into bowls and top with wonton strips.

brown lentils, cayenne, water, cinnamon, cumin, curry powder, green bell pepper, onion, garlic, olive oil, wonton wrappers, sweet hungarian paprika, fresh gingerroot, coriander seed, oil

Taken from www.food.com/recipe/sambussa-soup-with-crunchy-won-tons-178006 (may not work)