Lentil Soup

Prep. 25 mins

Cooking 45 mins

Serving 4

Middle Eastern

INGREDIENTS Measurements

2 Cup lentils (red or yellow)

5 Tablespoon cooking oil

1 Large chopped onion

1 carrot, peeled and diced

1 stalk of celery with leaves, chopped

2 Cloves of garlic

8 Cup stock (chicken or meat)

1 Tablespoon ground cumin

1 small onion, chopped

1 Tablespoon lemon juice

Salt and pepper

• Rinse lentils well with water.
• Heat approximately three tablespoons of olive oil over a medium heat.
• Sauté onion, carrots, celery and garlic for ten minutes.
• Add stock and lentils, bring to boil; reduce heat let simmer from 45 minutes to one hour or until done. Add salt, pepper and cumin.
• Continue to simmer for an additional ten minutes so the lentils will absorb the flavor of the seasonings.
• Remove from heat and blend.
• Heat two tablespoons of oil in a pan. Sauté chopped onion until golden brown.
• Drain the onion on a paper towel to absorb excess oil.
• Garnish the soup with lemon juice, fried onion, and serve.

Chicken or meat stock can be replaced by vegetable stock. Water can also be used, but the taste will be different.
Lentil is called red lentil in certain areas and yellow in another. There are three kinds of lentil: yellow, red and green. Use any kind you like, and follow the same steps.