Red Lentil Soup

Don't be fooled by their red hue-when cooked, red lentils turn pale yellow. And unlike many other dried legumes, which require a long soaking and cooking time, red lentils are very quick and easy to prepare. They're also high in iron and folate and an excellent source of fibre.

Ingredients

2 tbsp	canola oil
2 cups	chopped onion
2	cloves garlic, crushed
6 cups	water
1 cup	raw red lentils
1/4 cup	freshly squeezed lemon juice
1 tsp	coarse sea salt, or to taste
1/2 tsp	ground cumin
1/2 tsp	turmeric

Directions

Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for about 8 to 10 minutes. Add garlic; sauté for another minute.

Add water, lentils, lemon juice, salt, cumin and turmeric.

Cover and bring to a boil; reduce heat and simmer for 30 minutes, or until lentils are soft.

Remove from heat; purée with a hand blender until smooth.

Serve hot.

Serves 6.

NUTRITION
Per 1 cup (250 ml) serving: 178 cal, 9 g pro, 5 g total fat (1 g saturated fat), 26 g carb, 4 g fi bre, 0 mg chol, 399 mg sodium

Source: http://www.amazon.ca/Leslie-Becks-Healthy-Kitchen-Beck/dp/0143171860