Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp / 25 ml | olive oil |
| 2 cups / 500 ml | chopped onion |
| 2 | cloves garlic, crushed |
| 6 cups / 1.5 L | water |
| 1 cup / 250 ml | red lentils |
| 1 tsp / 5 ml | course sea salt, or to taste |
| 1/2 tsp / 2 ml | ground cumin |
| 1/2 tsp / 2 ml | turmeric |
| 1/4 cup / 50 ml | freshly squeezed lemon juice |
| Fresh cilantro, chopped |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for about 8 minutes. Add garlic; sauté for another minute.
Add water, lentils, salt, cumin and turmeric.
Cover and bring to a boil; reduce heat and simmer for 30 minutes, or lentils are soft.
Remove from heat; purée with a hand blender until smooth. Stir in lemon juice. Garnish with chopped cilantro.
Serves 6.
Nutrition Facts
| Serving Size | Per 1 cup (250 ml) serving |
| Calories | 178 |
| Cholesterol | 0 |
| Carbohydrates | 26 |
| Fiber | 4 |
| Protein | 9 |
| Fat | 5 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 399 |
Source: Leslie Beck's Healthy Kitchen