Red Lentil Soup

Lentils. So healthy, so pretty, so....blah. At least, that's what I thought. Maybe you are the same way. My husband has always loved lentil soup, so I have tried several different types, but always had the same experience: yuck.

This recipe has changed my thinking. A great mix of Middle Eastern and Indian flavors. Pair it with a simple salad and some naan to dip in and you've got a great, hearty, winter meal.

What you need
2 cups red lentils
8 cups broth (beef is best)
1 tsp cumin (if you like real strong flavors, use more of cumin and paprika, about 2-3 tsp each)
1 tsp paprika
1 lg onion, diced
2 cloves garlic, chopped
2 Tbs olive oil
salt and pepper to taste
1-2 tsp lemon or lime juice (fresh squeezed is best)

Bring lentils and broth to a boil, cover and simmer for about 30 minutes. After about 10 minutes, add cumin and paprika. Meanwhile, sauté onion and garlic in olive oil till nice and brown, add these to the lentils when sautéing is done. Season with salt and pepper. Continue cooking lentils for the 30 minutes. You may want to add about 1/2 to 1 cup of water after about 25 minutes. If you do, be sure and adjust your seasonings. You also may want to add about 10 minutes of cooking. When done, add the lemon or lime juice. Enjoy!