Red Lentil Soup
By: Gigi Howe
This soup is delicious, honest! I’ve had this recipe for years and have made it numerous times. You add lemon, which gives the soup a great flavor but doesn’t overpower the other ingredients. The recipe calls for water; you could use chicken broth or vegetable broth if you prefer. I’ve always used just the water and tastes great to me.
Red Lentil Soup
Ingredients:
– 1 large onion, chopped
– 3 garlic cloves, minced
– 2 tablespoons olive oil
– 1 1/2 teaspoons ground cumin
– 5 cups water (or chicken or vegetable broth)
– 1 1/2 cups red lentils, rinsed
– 1 bay leaf
– 2 lemon rinds
– 1 tablespoon lemon juice
– salt and pepper to taste
– lemon slices (optional)
Directions:
1. In a 3 – 4 quart pot, heat oil and add onions. Saute for about 3-4 mins. Add garlic and cumin and cook until the onion is golden (about 5-6 more mins).
2. Pour in water, then add in the lentils, bay leaf and lemon rinds. Cover and simmer for 30 – 45 mins. until lentils are soft.
3. Discard bay leaf (you can discard the lemon rind if you would like, some people like to eat it, others don’t) and add lemon juice. Stir well and serve with a slice of lemon if desired.
Enjoy!!
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