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Lentil Soup With Cumin And Lemon Recipe
2 cups split red lentils
8 cups chicken stock
1 large tomato, chopped, seeded (I used canned tomatoes - chopped)
1 onion, chopped
2 cloves garlic, chopped
1 tbsp butter
2 tsp ground cumin
salt
freshly ground pepper
lemon slices
sour cream or creme fraiche
Rinse lentils and discard any debris. Bring stock to a boil in a large pot. Add lentils, tomato, onion, and garlic. Simmer partially covered until lentils are tender - about 45 minutes.
Puree soup in a food processor. Return soup to the pot (I usually puree about half of it, and leave the rest for a bit of texture).
Melt butter in a small pan, add ground cumin, and stir over low heat for a couple of minutes. Stir in the spice, heat through, and season with salt and lots of freshly ground pepper. Top each serving with a lemon slice, chopped parsley, and a spoonfu of sour cream.
Serves 6
This also tastes good if you add a couple of chopped carrots when you are cooking the lentils. They get pureed as well and add something extra.
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