Puree cilantro with 6 Tbsp oil and ¼ tsp salt in a blender until smooth. Transfer puree to a bowl and set blender aside.
2.
Cook onion in remaining Tbsp oil in a 3 quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4-5 minutes. Add allspice and remaining ¾ tsp salt and cook, stirring frequently, 1 minute.
3.
Add lentils, broth, water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Puree with a hand blender. Add lemon juice and pepper to taste. Stir in cilantro puree.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
