Red Lentil Soup
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Red Lentil Soup
| Thu, 01-10-2008 - 10:26am |
Red Lentil Soup



Arabic in origin, a delightfully simple light meal with bread or a light beginning to many meals.

Serving: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serving: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 lb red lentils
4-5 cloves chopped garlic (or to taste)
2 Tbs. butter substitute or olive oil
2 stalks celery, in medium-thin slices
1 1/2 tsp. ground cumin (or cumin seed)
Salt and pepper to taste
1/2 cup freshly squeezed lemon juice
4-5 cloves chopped garlic (or to taste)
2 Tbs. butter substitute or olive oil
2 stalks celery, in medium-thin slices
1 1/2 tsp. ground cumin (or cumin seed)
Salt and pepper to taste
1/2 cup freshly squeezed lemon juice
Clean the lentils by rinsing them several times. Take care to remove any small stones. Place the lentils in a 4-quart heavy pot. Cover with water by about 3 1/2 to 4 inches. Bring to an easy boil. Meanwhile, in a separate pan, saute the garlic in the butter (or olive oil). After about a minute, when the garlic is fragrant, add the celery and saute until a gentle aroma comes forth, about another minute. At this point, add the cumin and cook for 4 to 5 minutes longer. Add to the lentils, reduce to a simmer and cook for 10 to 15 minutes more. Add salt and pepper to taste; if the soup is too thick, add a few tablespoons of water. Before serving, stir in the lemon juice.


