Linda's Lemon Lentil Soup

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Cooking time: 45 minutes
Preparation time: 15 minutes

Makes: 4 servings

    

Ingredients

• 3 T.        extra virgin olive oil
• 2 cups     yellow onion, chopped
• 3              garlic cloves, minced
• 2 T.          tomato paste (or ketchup)
• 1 1/2 T.    curry powder
• 1 t.          ground cumin
• 1/2 t.       Tony Chachere's Creole seasoning
• 1 cup       red lentils, rinsed and cleaned
• 6 cups     water
• 4              chicken bouillon cubes (or 2 ramen soup flavor packs)
• 1 cup       chopped carrots (1 large carrot)
• 1             lemon, (juice from)
• 1             bunch cilantro, chopped

    

Directions

1. Heat oil in 2-quart soup pan. Saute garlic and chopped onions 5 minutes.
2. Stir in tomato paste, cumin, Creole seasoning, black pepper curry powder. Saute 2 minutes.
3. Add water, bouillon cubes, lentils and carrots. Simmer 30 minutes, stirring occasionally.
4. Stir in lemon juice and chopped cilantro and serve.

Version of recipe from a friend, Linda Magoosian, who modified a NY Times recipe.

 

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