The color of this soup is much more beautiful than regular lentil soup! It’s a warm yellow instead of a mushy brown. The lemon makes this soup taste lighter and more refreshing than traditional lentil soup as well.
Ingredients
- 3 medium onions, minced
- 3 medium cloves of garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon ground cumin
- 2 cups red lentils, washed and drained
- 7 cups of vegetable stock
- 2 bay leaves
- 1 lemon zest
- ¾ cup lemon juice
- Sea salt to taste
- Lemon slice for garnish
- ½ bunch cilantro
Directions
In a medium pot, sauté onions and garlic in oil until soft. Add cumin and sauté another minute. Add lentils, stock, bay leaves and lemon strips and bring to a boil, lower heat and let simmer 45 minute -1 hour or until lentils are tender. Add lemon juice and salt to taste. Garnish with thinly sliced lemons and cilantro.
*This recipe also works well in a crock pot, just add onions, cumin, lentils, stock and bay leaf and cook until lentils are tender. Add lemon juice and salt right before serving.
Makes 10 cups
Preparation Time: 15 minutes plus 1 hour cooking time
Recipe adapted from Lisa Fligor, MS, RDN, LD
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