Red lentil soup is quick to make, relatively hearty and delicious. Red lentils can be found in most stores and middle eastern or Indian shops.
3 Tbs olive oil
2 large onions
3 garlic cloves, peeled and chopped fine
350 gm red lentils (hint: wash and drain them 3 times)
1 1/4 cups vegetable stock, or water + veggie bouillon
1 1/2 tsp cumin seeds
1 1/2 tsp crushed red chili flakes
Juice of 1 lemon
Salt + pepper
1/4 bunch flat leaf parsley, chopped fine
1. Peel and finely chop the onions.
2. In a medium saucepan, heat the oil and add the onions. Slowly fry the onion until it turns soft and clear (this sweetens the onions).
3. Add the garlic and the lentils and add the stock. Bring to a boil and then simmer until the lentils cook down – they will turn into a puree after a while. Don’t let the water run out – add some if needed.
4. In a separate small pan dry roast the cumin until the smell comes out. Immediately cool the seeds in a bowl. Once cool, place the seeds in a clean coffee mill, spice grinder or use a mortar and pestle and grind to a powder.
5. Add the cumin powder and chili flakes to the lentils and continue to simmer.
6. When done, turn off the heat and add the lemon juice and stir.
7. Add salt and pepper to taste.
8. When serving, sprinkle on top some of the chopped parsley.