Lemony Lentil Soup

by Susan Hanna

lemony lentil soup (1)This comforting and nutritious soup from Anne Lindsay is very easy to make and ready in less than 45 minutes. Saute onion and garlic, add cumin, red lentils and stock and simmer for a half-hour. Finish with some lemon juice and top with cilantro or parsley.

Avoiding Additives and Preservatives

I use Imagine brand chicken stock, which is additive-free. Use freshly squeezed lemon juice, as the concentrates are bitter and contain preservatives. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.

Ingredients:

  • 2 tsp (10 ml) olive oil
  • 1 onion, chopped
  • 2 garlic cloves finely chopped
  • A pinch or two red hot peper flakes
  • 1 tsp (5 ml) ground cumin
  • 1½ cups (375 ml) red lentils, rinsed
  • 6 cups (1.5 L) chicken stock
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp (30 ml) finely chopped fresh cilantro or parsley

Preparation:

  1. Heat oil in Dutch oven. Add onion, garlic and hot pepper flakes and cook on low heat for three to five minutes, until fragrant.
  2. Add cumin and cook for 30 seconds. Stir in lentils and combine well.
  3. Add stock, salt and pepper and bring to boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 25 to 30 minutes.
  4. Soup can be pureed, partially pureed or left thick. Add extra stock or water to thin if necessary. Add lemon juice and taste, adjust seasonings if necessary. Serve sprinkled with cilantro or parsley. Serves 6.

From Anne Lindsay