My friend Sue and I love wine and food, so most of our gatherings involve one or the other. She recently found an article in our local free paper (The Metro) with this recipe. I have changed it up a minorly since Sue and I made it last week. Like the title says it’s super easy, it’s oddly refreshing and extremely flavorful for not having a ton of ingredients in it. Hope you guys will try it out!
Lemon Lentil Soup
- 2 tbs olive oil
- 1 medium onion, diced
- 6 cloves of garlic, minced roughly
- 1/2 tsp of whole cumin seeds or ground cumin
- 4 cups of prepared vegetable stock
- 1 1/3 cups of red lentils, washed and drained
- 2 lemons, one juiced, one cut into wafer thin slices for cooking/garnish
- salt and pepper to taste
- coriander for garnish
Rinse lentils and set aside in strainer to drain.
Heat oil in a heavy bottom medium sized pot. If you are using cumin seeds lightly toast over medium heat.
Dice onions and garlic, saute for about 5 minutes or until translucent. Add hot stock and lentils. If you did not use cumin seeds add 1 tsp of ground cumin now as well as salt and freshly ground pepper to taste.
Let lentil cook for about 15 minutes over medium high heat. When lentils are just about cooked add the juice of one lemon and two slices of the lemon. Let simmer for about 5 minutes adjust the salt and pepper.
Serve with one lemon slice on top of each soup and corriander. Enjoy!