Israeli Red Lentil Soup

Serves: 6-8
Source: Bonnie Stern’s – the Best of HeartSmart Cooking

Ingredients:

• 1 cup dried red lentils
• 2 tsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 jalapeno seeded and chopped
• 1 tsp cumin
• 8 cups vegetable stock
• 1 tsp salt
• 2 tbsp lemon juice
• 1/3 cup chopped fresh cilantro

Instructions:

1. Place lentils in a sieve and rinse well. Spread out on a baking sheet and pick over to discard any stones.

2. Heat oil in a large saucepan on medium heat. Add onion, garlic and jalapeno and cook gently for 5 to 10 minutes, or until tender and fragrant. Add cumin and cook for about 30 seconds, or until fragrant.

3. Add rinsed lentils and stock and bring to a boil. Reduce heat and simmer gently, uncovered, for about 30 minutes, or until lentils are very tender and mixture is thick. (If soup is too thick, add stock or water.)

4. Add salt, pepper and lemon juice. Taste and adjust seasonings if necessary. Add cilantro before serving.