Lentil Soup

Contributor

Ricky Prado

Source

Sort of a Middle Eastern recipe that I've been playing with. Not authentic but tasty.

Portions

4 - 6 or so.

Ingredients

2 quarts of water*
1 lb brown lentils, rinsed
1 onion, diced 1 stalk of celery, diced
3 heads of garlic, crushed
1 bay leaf
11/2 tablespoons cumin
11/2 tablespoons tumeric
1 teaspoon salt
lemon wedges

Instructions

Get your 2 quarts of water, add salt, cumin, tumeric and the bay leaf and bring to a boil. Add the diced onion, celery and garlic. When the vegetables are very soft, remove the bay leaf and pour the mixture into a blender; puree until smooth. Return the mixture to the pot, set the heat to med-low, and add the lentils. Cook until the lentils are tender. Add more water if necessary - you should have a nice broth; it shouldn't be thick. Serve hot with a squirt of lemon and enjoy!

Comments

No animals were harmed in the making of this soup. Also, no fat was added making this a very tasty, low calorie dish. If I had to guess, it's the cumin and the lemon juice that make this so special and simple. And let's face it: lentils are just really good for you!

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