Red Lentil Soup
A great soup for early spring! Light and warming, this soup is quick and easy to prepare. Add some early spring greens, such as dandelion greens, if you wish.
1 tablespoon extra virgin olive oil
2 tablespoons water
1 teaspoon minced garlic
1/2 cup diced onion
1 teaspoon ground cumin
1 cup red lentils
2 cups vegetable broth
2 cups water
1/2 teaspoon sea salt, or more to taste
Black pepper, to taste
2 tablespoons lemon juice
Minced parsley or cilantro, for garnish
Heat the olive oil and 2 tablespoons of water in a medium soup pot over medium high heat. Add the garlic and onion. Cook and stir for 5 minutes or until the onion is translucent. Add the cumin and cayenne pepper and cook and stir for another 5 minutes. Add the lentils, vegetable broth and the 2 cups of water. Cover and cook for 25 minutes or until the lentils have completely softened. Add the sea salt, black pepper and lemon juice. Adjust seasonings to taste. Simmer for 5 more minutes. Serve with a sprinkle of parsley or cilantro on top.
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