Lemon Lentil Soup

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Cooking time: 1 hour
Preparation time: 15 minutes

Makes: 2 servings

    

Ingredients

• 3/4 cup     red lentils, thoroughly rinsed and cleaned
• 4 cups       water
• 1             chicken bouillon cube
• 1             large potato
• 1/2 cup     yellow onion, chopped
• 1             garlic clove, minced
• 1 T.       mild olive oil
• 1 t.       celery salt
• 1/4 t.     coriander
• 4 oz.     precooked chicken/apple sausage
• 1          lemon, squeezed
• 1 t.       lemon zest
• 1/4 t.     ground black pepper
• 1/4 t.     cumin
• 8          mint leaves, chopped

    

Directions

1. Boil water in 2-quart pot and add lentils, bouillon, and potato (cut into 1-inch cubes). Cook 45 minutes at a gentle boil.

2. Meanwhile saute onions and garlic in olive oil. After 8 minutes, add celery salt and coriander. Saute another 2 minutes.

3. Cut sausage into thin slices and brown 5-8 minutes.

4. Mix the onion mix and sausages into soup.

5. Stir in pepper, lemon juice and zest, cumin, and mint.

Modified from recipe in "Soup and Bread" by Julia Older and Steve Sherman, 1978.

 

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