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.
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
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.