1 lb. bag of lentils, washed
10 cups chicken broth or vegetable broth
1 ½ cups chopped carrots
1 large onion, peeled and finely chopped
6 (or more) cloves garlic, peeled and finely chopped
3-4 tbsp. olive oil
1 tbsp. ground cumin
1 tsp. cayenne pepper or paprika
2 tsp. tumeric
¼ cup chopped parsley or cilantro
¼ cup fresh lemon juice
Heat the olive oil in a large dutch oven. Add the chopped onion, carrots
and garlic. Fry, stirring
often, until they begin to brown.
Add the cumin, cayenne and tumeric, fry for a short bit, until fragrant,
then add the chicken broth and lentils. Bring to a boil, then reduce the heat to a
simmer. Simmer, stirring
every so often, until the lentils are tender, 30-40 minutes. At this point you have three
options: eat the soup as is,
puree half of the soup and return to the pot or puree the whole thing. I personally prefer the second option. Sprinkle the chopped parsley or
cilantro over the top of the soup and serve. Allow everyone to add lemon juice to taste to their
bowls of soup.
Options:
#1 add some
cooked, chopped chicken to the soup and heat.
#2 add
chopped cauliflower and/or peeled cubed potatoes with the other vegetables
#3 add a dollop
of yogurt to the bowl when serving
#4 all of the above
