Very Quick Lentil Soup
Submitted by: Lisa in Maryland
This is a great soup that I make for lunch for the kids and me. It freezes well. This recipe is from "The Vegetarian Mother & Baby" book by Rose Elliot.
8 ounces split red lentils
2 large onions, peeled and roughly sliced
2 garlic cloves, peeled and chopped
juice of 1/2 lemon
salt and freshly ground pepper
1 teaspoon ground cumin (optional)
Put the lentils, one of the onions and the garlic into a large saucepan with 4 cups of water. Bring to a boil, then let simmer for about 30 minutes, until the lentils are very tender and pale. Stir well to get a smooth texture. Then add some lemon juice (start with 1 tablespoon) and some salt and pepper until it tastes just right, and serve. If you want to make it spicier, "fry" the other onion for about 10 minutes, until it is crisp and lightly browned; add the cumin and stir for a few seconds longer. Pour this mixture over the top of the soup just before you serve it.