Mudbug: Thereâ€™s a nice balance of flavors & nutrition in this Lentil Soupâ€¦.
1 oz. butter
1 onion, chopped
2 garlic cloves, crushed
1 tsp cumin
8 oz. red lentils
1 large tomato, concassÃ©
1Â¾ pints chicken stock
Salt & freshly ground black pepper
A squeeze of lemon juice
Fresh parsley, minced, to garnish
Melt butter in pan; add onion & garlic and cook gently for 2 to 3 minutes. Stir in cumin and lentils, then add tomato & warm stock. Simmer for 30 to 45 minutes â€“ until lentils are quite soft.
Liquidize soup in blender. Return soup to the pan, reheat gently and season to taste with salt, pepper, and lemon juice, garnish with thin lemon slices & parsley.
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina