I recently tried this recipe in my efforts to diversify my eating habits. For once, I went straight by the recipe. Not being a huge fan of coriander or cumin, I would scale back on these spices. And I know, it IS another soup recipe. Enjoy!
INGREDIENTS
1 bunch spring onions, thinly sliced
1 yellow onion, diced
4 celery ribs, diced
3 cloves garlic, thinly sliced
zest of one lemon
1/4 cup olive oil
2 bay leaves
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon salt (plus more to taste)
2 cups red split lentils, rinsed
8 cups water
cilantro and parsley leaves for garnish
1/4 - 1/3 cup fresh lemon juice
In a large stock pot, heat olive oil over low heat. Add onions, celery, garlic, bay, lemon zest, cumin, coriander, cloves and 1 teaspoon salt. Stew covered over low heat until veggies are soft.
Add lentils and water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to low. Cover and cook for 20-30 minutes until lentils are tender. Generously season with lemon juice.
Serve with lemon and fresh parsley and/or cilantro for topping.
