Red Lentil Soup

Leslie's Featured Recipes, Soups.
Don't be fooled by their red hue - when cooked, red lentils turn pale yellow.  And unlike many other pulses, red lentils are very quick to cook.

Red Lentil Soup

Ingredients

Quantity Ingredients
2 tbsp / 25 ml canola oil
2 cups / 500 ml chopped onion
2 cloves garlic, crushed
6 cups / 1.5 L water
1 cup / 250 ml red lentils
1/4 cup / 50 ml freshly squeezed lemon juice
1 tsp / 5 ml course sea salt, or to taste
1/2 tsp / 2 ml ground cumin
1/2 tsp / 2 ml turmeric

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, lemon juice, 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.

Serve hot.

Serves 6.

Per 1 cup (250 ml) serving: 178 cal, 9 g pro, 5 g total fat (1 g saturated fat), 26 g carb, 4 g fibre, 0 mg chol, 399 mg sodium

Source: Leslie Beck's Healthy Kitchen