Lentils of all kinds are abundantly used in Mediterranean, Middle-Eastern, as well as Indian cuisines. They are incorporated into different kinds of dishes, and eaten by everyone, especially by people who are vegetarian and/or poor. In fact, lentils have a reputation of being poor people’s food (not that it changes anything to me). Being rich in protein, lentils are a great substitute for meat, and adding to that their low price, they are a great choice for people who try to cut down or avoid meat altogether. Whether you are vegetarian, don’t feel like having meat, or just LOVE lentils (like me), you’ll be happy to know that I have many lentil recipes up my sleeve, that I can’t wait to share in this blog.
To start, this lemony lentil soup is a soup that I make at home pretty often. I love the combination of the red lentils with the lemon, garlic, and the green herbs.
One bowl of this thick satisfying soup, is a whole lunch for me. It satisfies both my appetite and my soul 🙂
2 cups red lentils
8 cups water
2 tablespoons chicken flavored soup powder
¼ cup olive oil
1 onion diced
6 cloves of garlic, minced
4 celery stalks, diced
¾ cup chopped cilantro
Salt and black pepper
Juice from 2 lemons
In a large saucepan, combine the lentils, the water, and the soup powder. Cover and bring to a boil. Remove the lid, skim the foam on top, and cook for 30 minutes on low heat.
Meanwhile, heat the oil in a sauté pan, and sauté the onion until golden. Add the garlic, celery, and cilantro, and sauté for 5 minutes.
Add the onion-herb mixture into the saucepan with lentils. Add salt and pepper and cook for 15 more minutes. Add the lemon juice and cook for 5 more minutes.