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Red Lentil Soup

 

    1 ˝ cups red lentils

    6 cups water

    3 medium bay leaves

    4 cloves garlic -- chopped

    2 tablespoons ginger root grated

    1-cup carrot -- grated

    1 cup fresh tomato -- chopped

    1/2 cup bell pepper -- finely chopped

    1 medium onion -- chopped

    1/2-tablespoon olive oil

    1-˝ teaspoons ground cumin

    1 ˝ teaspoons coriander

    1 pinch cayenne

    2 tablespoons lemon juice

    Salt & black pepper -- fresh ground

 

Sort and rinse the lentils. 



Put them into a soup pot with the water, bay leaves, garlic, and ginger.

 

Cover and place on high heat. 



Add the carrots, tomatoes, and bell peppers to the pot. 



Bring to a boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, 

until the lentils are tender. 



While the vegetables simmer, sauté the onions on medium heat in the olive oil 

in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander, 

and cayenne, and sauce for another minute, stirring to prevent sticking. 



Remove from the heat. 



When the lentils are tender, remove the bay leaves from the soup pot. 



Stir in the sautéd onions and the lemon juice. 



Add salt and pepper to taste. 



Top with yogurt, onion, mint, parsley, or cilantro. 











This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724