Thursday, January 24, 2008

Simple Red Lentil Soup

Last night for dinner we had a near perfect main dish. Perfect doesn't mean it's the best tasting dish ever. It means it fits well into my not-so-easy-to-define parameters of a good meal. These have been added slowly and not everything I make fits into them but when a dish does, it pleases me!
Quick & Simple
Low dairy (yogurt and cheese though are okay in small amounts)
Whole grain
Good fats: (olive oil, coconut oil)
Little meat or non at all
Family approves (not difficult!)
Low on preservatives, or anything from Whole Foods Market's list of unacceptable ingredients
Local and or organic if possible (see inexpensive, or always a paradox)

Here it is, then:

Red Lentil Soup

7 Cups water

2.5 Cups red lentils, rinsed (or Masoor Dal)

1 large onion, chopped

2 to 4 TBL lemon juice

ground cumin (lots)

salt and pepper

Saute onions, add water and then lentils. Bring to a boil and reduce heat to med-low, partially cover, and simmer for 30 to 60 minutes. Stir in lemon juice, cumin, salt and pepper.

I serve it with a little garlic powder mixed too.

Recipe from Raising Vegetarian Children.

It's pretty good for being so simple! I like the lemon juice, I haven't tried it with fresh lemons but I'm sure that would be so much better.

1 comment:

Sarah said...

thanks for the recipe! I actually have a box of red lentils in my cupboard I've had for awhile, and keep thinking I need to do something with them, so I'll have to try it out! When you say lots of ground cumin, about how much is that? Jon's easy to please but we are still working on the kids!