This is a recipe I received from my dietician in hospital and I usually double it but will be tripleing it because my husband loves it ;)
Ingredients
1 tablespoon oil
1 large onion sliced
1 carrot sliced
1 stick of celery sliced
1 teaspoon grated lemon rind
1-2 tablespoons lemon juice
1/4 teaspoon ground cumin
1 cup (210g) dried red lentils
2 cups vegetable stock
2 cups of water
Bay leaf (optional)
Method
1. Heat oil in large saucepan
2. Add onion, carrot, celery, lemon rind and cumin and cook over medium heat for two minutes. Add lentils, stock and water and bring to boil then reduce heat.
3. Simmer for 15-20 minutes until lentils are soft and cooked through.
4. Remove bay leaf, cool soup then transfer soup to a blender and process until smooth.
5. Heat up, add lemon juice, salt and pepper to taste and serve.
6. Enjoy!!!!!!!
I freeze in little containers in the amount I can currently handle.
