Saturday, January 11, 2014

Easy Lemon Lentel Soup

Packed with protein!  Another great soup.
2 tsp olive oil
1 onion chopped
2 cloves garlic, minced
pinch hot red pepper flakes
1 tsp cumin
1 1/2 cups dry split red lentils
6 cups vegetable broth
2 tbsp. lemon juice
2 tbsp. fresh parsley
salt and pepper to taste

Heat oil in saucepan, add onion, garlic and pepper flakes and cook on low heat for five minutes. Add cumin and lentils, combine well. Add stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes. Add lemon juice. Serve sprinkled with parsley.

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