This soup is one of my wife’s specialties. High in iron, lentils make a delicious vegetarian soup thats perfect anytime of the year.
- 1 large Spanish onion, finely chopped
- 2 cups red lentils
1/4 cup rice
- 8 cups of vegetable stock or water
- 2 tsp ground cumin
- Pinch of cayenne
- 1/2 tsp black pepper
- Juice of 2 lemons and their zest
- Salt to taste
- Olive oil
- (Depending on the mood, sometimes she’ll throw in a little finely chopped carrots into the soup while it’s boiling)
- Sauté onion in olive oil with some salt and black pepper over medium-low heat until onions are softened but not browned
- Add red lentils and stock or water and put heat on high. Add ground cumin, add rice.
- Once the liquid has come to a boil, cover and reduce heat to low. Stir the soup occasionally to make sure it isn’t sticking to the bottom of pan.
- Cook for 45-50 minutes until lentils are falling apart.
- Add cayenne, lemon juice and some lemon zest. Taste and add more seasonings/lemon juice if necessary.
Note: The soup thickens as it cooks and cools. Add more liquid to ensure soup is desired consistency. Sometimes she’ll whip out the hand blender to puree the soup, but you don’t have to do this. Top with some freshly chopped parsley and serve