My cousin/roomie seriously makes the best lentil soup ever. Yesterday, after a few days of sunshine, we had gloomy clouds. The original dinner plan was a simple springy meal of steamed fish + broiled asparagus and salad, but with a dark sky all we wanted was soup! So soup we had.
This recipe is really just a classic lentil soup…. with one very important and tasty addition.
*My camera is back at the repair shop, so it’s all iPhone pictures for now.
Raz’s Lentil Soup
1 tablespoon good olive oil
1 chopped white onion
1 package goya lentils
8 oz vegetable or organic chicken broth
1. Heat the olive oil, and saute` the onions over medium heat for about 10 minutes until softened.
2. Rinse your lentils with water and add them to the pot, followed by all the broth. Add salt and pepper to taste.
3. Cook on high for 15 minutes, adding water as necessary (about 5 cups total, or more if you like it more soupy).
4. Bring it down to medium for another 15 minutes. Taste to see if it’s done. It should be in between crunchy and mushy.
If it is done, add the juice of one whole lemon and serve! The lemon gives it this amazing, more complex and refreshing flavor.
And I swear, it is the lemon that makes it so delicious. It is a standard lentil soup recipe, but the lemon changes it all. Enjoy!