Lentil Soup from Judy Chiel

From Judy Chiel with love

 

 

 

 

 

 

 

 

 

 

 

 

2-3 TABLESPOONS OLIVE OIL

2 MEDIUM ONIONS, CHOPPED COARSELY

3 GARLIC CLOVES, CRUSHED

1 LB. RED LENTILS

10 CUPS CHICKEN or VEGETABLE STOCK (or chicken soup powder)

1 or 2 PEELED, DICED CARROTS

1 TSP. GROUND CUMIN

1 TSP. CORIANDER

PINCH CHILI POWDER

JUICE OF 1 LEMON (I use only 1/2 of a lemon)

SALT (about 2 tsp. kosher salt)

PARSLEY or DILL FOR GARNISH

 

HEAT OIL IN LARGE POT AND COOK ONIONS, STIRRING OCCASIONALLY, UNTIL VERY BROWN. ADD SALT. STIR IN GARLIC.

ADD LENTILS & STOCK & CARROTS. BRING TO BOIL.  

STIR IN CUMIN, CORIANDER & CHILI POWDER.  SIMMER 1 HOUR, OR UNTIL LENTILS HAVE DISINTEGRATED.  (I found that it takes much less time, about 30 minutes, for the lentils to disintegrate.)

STIR IN LEMON JUICE.  GARNISH WITH PARSLEY OR DILL.

ENJOY!