This recipe comes from the Canadian Chatelaine magazine - February 2001 issue.
This nutritious low calorie, soup can be made in big batches and frozen. Soup is hearty without being heavy and can be ready in about 30 minutes.
1/2 lb Red Lentils (about 1 1/2 cups)
5 cups of Chicken / vegetable stock or water
1/2 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1 bay leaf
3 medium size carrots
1 small sweet red pepper
1 green onion, thinly sliced
2 tbsp chopped fresh coriander
1 - 2 tbsp freshly squeezed lemon juice
1/4 tsp black pepper
In large pot set over high heat, bring lentils and stock to a boil. Skim off froth. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered. Dice carrots and red pepper. Stir into soup. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soulp will need a total of about 20 minutes to cook. Stir in green onion, coriander, lemon juice and pepper. Remove bay leaf. Serve immediately or refigerate covered, up to 3 days or freeze.