LEMONY LENTIL SOUP

Lentils are quick cooking and versatile to use in different recipes.  I use lentils mainly in soups and salads.  They can also be used instead as a meat substitute to make loafs and burgers.  I have three different kinds of lentils - french (they are small and green and great in salads), red and brown.  I do enjoy lentil soup and I am providing you with one of my favorite recipes.  I like lemon juice and tend to use 3 tablespoons in this recipe.  This recipe is adapted from a Bonnie Stern cookbook.  If you don't have the red lentils you can use the brown lentils.  The brown lentils are larger and therefore take longer to cook.

INGREDIENTS:

2 tsp olive oil
1 onion, chopped
2 cloves of garlic, finely chopped or minced
pinch of hot red pepper flakes
1 stalk of celery, chopped
2 fresh tomatoes, chopped into chunks
1 tsp cumin
1 1/2 cups red lentils
6 cups of chicken stock
salt and pepper to taste
2 to 3 tbsp lemon juice
2 tbsp finely chopped fresh cilantro or parsley

DIRECTIONS:

Heat the oil in a large soup pot.  Saute the onions, garlic, red pepper and celery on medium heat for about 3 to 5 minutes.  Do not brown.   Add the cumin and cook for about 30 seconds.  Stir in the lentils and combine well.  Add the stock, salt and pepper and bring to a boil.  Reduce the heat to a simmer until the lentils and vegetables are tender.  This will take about 30 minutes.  If desired, puree the soup with a hand held blender.  If the soup is too thick, thin with some water.  Add the lemon juice and herbs.  Serves about 6 people.