Borrowed from the Metro News I’ve made this soup time and time again. It delicious and it freezes well, so if you can’t stomach it all put it away for a rainy day.
Lemony Lentil Soup
Photo credit: Google.
- 1 tbsp olive oil
- 3 cloves garlic, chopped coarsely
- 1 medium onion, chopped
- 1 1/3 cup red lentils, rinsed and drained
- 4 cups organic low salt chicken or vegetable broth
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- Juice of 1 lemon
- 4 wafer-thin slices of lemon
In large heavy pot over medium heat, cook garlic and onions in oil until brown, 3 to
5 minutes. Add lentils and cook, stirring, 2 minutes. Stir in broth. Simmer, covered, until lentils are almost soft, 15 to 20 minutes.
In dry skillet set over high heat, toast coriander and cumin until aromatic, 1 to 2 minutes, then add to soup. Add lemon juice, lemon slices, and salt and pepper to taste, and simmer soup for 5 minutes before serving
**The key with this recipe is toasting the spices, it really makes a difference and it’s worth the extra time.
**Also if you’re not into onions I promise you won’t even notice them or their flavor once you’re through.
Give it a go,