Prep 0 mins
Cook 45 mins
Very hearty and healthy soup!
- 8 ounces split red lentils
- 2 large onions, peeled and roughly sliced
- 2 garlic cloves, peeled and chopped (I added tons more)
- 1⁄2 lemon, juice of
- salt & freshly ground black pepper
- olive oil
- 1 teaspoon ground cumin
- Put the lentils, one of the onions, and the garlic into a large saucepan with 4 cups of water.
- Bring to a boil, then let simmer for about 30 minutes, until the lentils are very tender and pale.
- Stir well to get a smooth texture.
- Then add some lemon juice (start with 1 tablespoon) and some salt and pepper until it tastes just right, and serve.
- If you want to make it spicier, fry the other onion in a little oil for about 10 minutes, until it's crisp and lightly browned; add the ground cumin and stir for a few seconds longer.
- Pour this mixture over the top of the soup just before you serve it.
The first time I made this, I wasn't overly impressed - though this could have been because I forgot to add the lemon juice and pepper. =P But I made it again for my dinner tonight, with the addition of a tablespoon of tomato puree (I find lentils a tad bland on their own), and it turned out very very tasty. I'm actually wishing I'd made more of it. Mmmm.
Very nice lentil soup but it is worth making more than stated if people are soup fans!