- 2 tsp (10 mL) canola oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- pinch hot red pepper flakes
- 1 tsp (5 mL) cumin
- 1½ cups (375 mL) dry split red lentils, cleaned and rinsed
- 6 cups (1.5L) chicken stock
- 2 Tbsp (30 mL) lemon juice
- 2 Tbsp (30 mL) fresh parsley, finely chopped
- salt and pepper to taste
Heat oil in large saucepan or dutch oven.
Add onion, garlic and hot pepper flakes and cook on low heat for five minutes.
Add cumin and lentils, combine well. Add stock, salt and pepper and bring to a boil.
Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
Add extra stock or water to thin if necessary. Add lemon juice.
Serve sprinkled with parsley.
Nutritional information
- Per Serving (250g)
- Calories 193
- Protein 12.8g
- Carbohydrates 27.6g
- Fibre 9g
- Sugars 3.7g
- Fat 3.4g
- Cholesterol 5.7mg
- Potassium 507.6mg
- Sodium 273.4mg
- Vitamin A 1%
- Vitamin C 4%
- Calcium 1%
- Folate 3%
- Iron 90%
- Zinc 2%
Makes 5-6 servings.
Recipe courtesy of Canadian Lentils.
