1 Bag Red Lentils
1-1/2 Liters of Vegetable Stock
2 Onions, diced
2 teaspoons ground cumin
Juice from 1/2 lemon
Salt and Pepper
Additional lemon juice and cumin for serving
1. Cook off onions in a deep pot until brown, rinse the lentils and add to pot, add cumin fry everything off for a couple of minutes. Add the vegetable stock. For this recipe I used my own homemade vegetable stock that I was able to produce from my last weeks cooking scraps.
2. After adding stock, bring to the boil, add lemon juice, season with salt and pepper and turn heat down to low and simmer for at least an hour or until lentils cooked to your liking. During the simmering, stir frequently and continue to add more stock as you go if needed.
3. Serve in bowls with additional lemon juice and cumin.
Yields: 12 servings
Kellie chose to go with the soup from Mena Cooking Club this month.