Mediterranean Lentil Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was my first endeavor into lentils and it was fabulous, the flavor is wonderful (even though it doesn't seem to have much looking at the ingredients list). I added rice to mine. I revised this from the what would jesus eat cookbook. Ingredients:
2 1/2 cups lentils (washed and sorted) |
6 cups water |
1 large onion |
1 tablespoon extra virgin olive oil (to be split in the recipe) |
1 bell pepper (color is your choice) |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon cumin |
1 cup fresh cilantro, chopped |
2 1/2 garlic cloves, minced |
1/4 cup fresh lime juice |
Directions:
1. Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
2. Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
3. Add the bell pepper and saute for a minute or two longer.
4. Add the onion mixture to the lentils. Simmer 15 minutes.
5. Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
6. Stir in the cilantro; remove dish from heat.
7. Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
8. Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.
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