What's for Dinner Wednesday - Lemon Lentil Soup

I love, love, love the tastes of fall and winter. The soups and stews that offer warmth and comfort in the cooler weather are always what I am in the mood for when it comes to dinner time. However, in spite of the weather not realising that it is well into spring, I am determined to try and break out some spring-ier ingredients.

It is my last meal post for April, so I wanted the lentil theme to go out with a bang! This was originally a recipe I got given by a friend, who I believe got it from another friend so I am not sure who gets the credit for this delicious dish but tonight for dinner we had Lemon Lentil Soup.

This dish is delicious, and so simple with only a few ingredients. It is not only a fabulous experience for your taste buds, it is also a treat for the nose. After the onions and cumin have cooked and you add the lentils, lemon zest and broth it wafts the most amazing fresh, citrus scent!

I hope that your home will be filled with the scents of spring, as your tummy gets full of this wonderful soup. It's simplicity is only part of it's charm. Enjoy.

Ingredients
3 medium onions, chopped
3 garlic cloves, or 4 if you love garlic like we do!
2 tbs olive oil
1 1/2 tsp ground cumin
2 C red lentils, washed and drained
7 C water or vegetable stock
2 bay leaves
1 lemon zest cut into thin strips
3/4 cup lemon juice
1 1/2 tsp sea salt
lemon slices for garnish
cilantro

Directions
1. In a large pot, heat the oil and then saute the onions and garlic until soft, about 8 minutes. Add the cumin and saute for another minute.

2. Add lentils, water or stock, bay leaves and lemon strips.

3. Bring to a boil, cover, lower heat and let simmer 45 minutes to 1 hour or until lentils are tender.

4.Add lemon juice and salt. Cook for a few more minutes.

5. Garnish with thinly sliced lemon rounds and chopped cilantro.