Thursday, March 26, 2009

Red Lentil Soup with Leeks and Lemon

This is a great quick and easy soup that uses mostly cupboard staples.

1 cup red lentils
6 cups veg stock (I used two low sodium organic boullion cubes and 6 cups of water)
1 bay leaf
1 pinch cayenne
1 pinch tumeric
2 T. olive oil
1 medium leek, washed thoroughly, halved and cut in thin slices
salt and pepper to taste
juice of 1/2 lemon

Rinse lentils. Bring stock to a boil. Add lentils, bay leaf, cayenne and tumeric. Simmer 20 minutes. Sautee leeks in olive oil separate pan until soft, add to lentils. Season with salt and pepper and let cook 10 more minutes. Take off heat, add lemon juice and serve. Garnish with crispy leeks if you like!

1 comment:

  1. I made a lame version of this b/c I was too lazy to run to the store for leeks (i just used onions). It was still awesome which makes me need the real thing. Good call on the lemon juice!