A splash of lemon juice
and a pinch of turmeric add some international spice to this
American staple. This hearty bean soup will provide plenty of
warmth on those cold winter evenings.
Winter Lentil
Soup
1 tablespoon vegetable
oil
1 onion, chopped
3 cups water
1/2 cup chopped celery
1/2 cup lentils, rinsed
1 carrot, peeled and sliced
2 cloves garlic, crushed
1 bay leaf
1 teaspoon paprika
1 teaspoon crushed dried parsley
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 tablespoons lemon juice
- Heat oil in a stockpot, add onion and
sauté until soft. Stir in water, celery, lentils, carrot,
garlic, bay leaf, paprika, parsley, ginger and turmeric. Cook
on low heat 50 to 60 minutes or until lentils are tender.
- Remove bay leaf and stir in lemon juice
to serve.
Makes 4 servings.
