Red Lentil Soup

I realize I have been missing in action on the blog lately, but that doesn’t mean that I haven’t been contraire!  Despite my desire to share more recipes, I have been busy with the daily routines of taking care of my family.  On that note, here is an easy and quick soup recipe for those of you who don’t have the time to fuss in the kitchen.  It's hearty and comforting – perfect to enjoy during the cold months.

Red lentils are seeds from legume plants that split in half after hulling.  Unlike beans, they cook quickly and are perfect in a soup. Lentils are inexpensive yet they are rich in plant protein. They are a good source of fiber and also contain folate, manganese, iron, phosphorous, copper, vitamin B1, zinc, vitamin B6 and potassium.

2 cups red lentils
8 cups water or broth
½ tsp cumin
½ tsp turmeric
1 large onion, diced
3 garlic cloves, minced
2 Tbsp butter
Sea salt and pepper, to taste
Juice of one lemon

Rinse and drain lentils.  Combine lentils and water (or broth) in a pot and bring to a boil. Reduce to a simmer, cover and cook for ½ hour, stirring occasionally.  When lentils are tender, add cumin and turmeric to the pot.  Sauté the onions and garlic in butter until golden brown, then add to soup mixture.  Simmer for 5 additional minutes.  Remove from heat, add lemon juice and stir.  Garnish with parsley and/or paprika before serving.