GREEN LENTIL SOUP
2 Medium Onions
2 Cloves Garlic
1/2 tsp Sea Salt
1 TBSP Sesame Oil
1 tsp ground cumin
1 Cup Green Lentils
5 Cups Broth (vegetable pref. or chicken)
1 Bay Leaf
2 Thin Strips Lemon Rind (splurge for an organic one)
1 TBSP Fresh Lemon Juice
6 Thin slices of Lemon for garnish
Chop onions into med pieces. Chop garlic. On a cutting board, mash the garlic into the sea salt to make a paste.
In a 3-4 quart soup pot, hat the oil over medium heat. Add the onions and saute until translucent-about 3 to 5 minutes. Add the garlic pasted and cumin and cook until the onion is golden, about 6-7 minutes longer.
Meanwhile, rinse the lentils (you may have already presoaked them)
Add lentils and stock and bring to a boil. Add bay leaf and lemon rind, and reduce heat. Simmer for 45-60 minutes, or until lentils are to your liking.
Discard bayleaf and lemon rind. Add the lemon juice and stir. Pour into bowls and garnish each with a slice of lemon.
I really recommend using organic ingredients to enhance the cleansing properties of this soup. It is great frozen with lemon slices included, and reheated when you need a fast healthy meal.