Lentil Soup with Cumin and Lemon
This soup is delicious for lunch or supper. It’s provides good nourishment and fragrant, bright flavour and is super- easy to prepare.
1 tbsp (15 ml) olive oil
1 onion, finely chopped
1 large tomato, peeled, seeded and finely chopped
2 cloves garlic, chopped
2 tsp (10 ml) ground cumin
8 cups (2 L) chicken or vegetable stock
2 cups (500 ml) split red lentils, rinsed and drained
Sea salt and freshly ground pepper
Fresh parsley or dill, chopped
Sour cream or yogurt (optional)
- In a large pot, heat olive oil over moderate heat. Add onion, tomato and garlic and sauté until softened but not brown, 3-4 minutes. Add cumin and sauté for a minute more.
- Add stock and bring to a boil. Stir in lentils. Lower heat and simmer, partially covered until lentils are tender-about 45 minutes.
- Taste and season with salt and pepper to taste. Purée soup in a food processor or blender if you prefer a smooth texture.
- Top each serving with a fresh lemon slice, a scatter of fresh herbs and a spoonful of sour cream or yogurt, if you like.
Serves 6 to 8