Middle Eastern Lentil Soup with Garlic

By phototex

Simple, filling, and affordable, this recipe from the new book "300 Sensational Soups" can be made vegetarian if you like.

Ingredients

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 4 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 10 cups chicken or vegetable stock
• 2 cups lentils, rinsed
• 1 teaspoon salt
• freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice

Details

Servings 8

Preparation

Step 1

In a large pot, fry the onion in hot olive oil until softened, which should take approximately six minutes. Add the garlic and cook one minute, then the cumin and cook for another minute. Add the stock, lentils, salt, and pepper. Bring to a boil; reduce heat; cover; and simmer for approximately 45 minutes or until the lentils are tender. Adjust the seasonings and add the lemon juice. Ladle into heated bowls.

Note: You may prefer a splash of sherry to lemon juice. Add bits of smoked sausage if you want a meatier dish. If you plan to freeze some for later, hold off on the lemon juice and add it to each bowl just before serving.