Lemony Red Lentil Soup

I just can't seem to get enough of that new Soup Cookbook I bought recently!  Here is another soup I tried that is too good not so share.  In keeping with how I like to cook~~It's easy to make, comes together very quickly, uses seasonal, on-hand ingredients (one of my lemons :), and is hearty enough for dinner served with either cheddar biscuits or a green salad.

I like red lentils better than green or brown, although I do like them too.  According to this book, An ancient preparation~~this is the biblical "mess of pottage" for which Esau sold his birthright~~red lentil soup remains common today in Egypt and Lebanon.  Red lentils cook more quickly than other varieties and to me, are easier to digest.  I really like this soup.  Let me know if you do too!

Lemony Red Lentil Soup
2 Tbsp extra virgin olive oil
1 small yellow onion, diced
2 carrots, finely diced
1 tsp ground cumin
1/2 tsp ground coriander
Pinch of red pepper flakes
1 cup split red lentils, picked over and rinsed
1 can cannellini beans, drained and well rinsed
1/4 cup canned, diced tomatoes
4 cups of vegetable or chicken broth
Salt and freshly ground black pepper
Juice of one small lemon or 1/2 of a large lemon
1/4 cup fresh parsley, finely chopped.

Combine the cumin, coriander and red pepper flakes and set aside.

Chop the onion and carrots and set aside.

Zest the lemon and freeze zest for later use.  Squeeze juice from lemon.  You should have about 2 Tbsp.

Measure out 1/4 cup diced tomatoes; refrigerate or freeze remainder for another use.

In a large heavy pot, warm the olive oil over medium high heat.  Add the onion and saute until soft, about 5-7 minutes.  Add the spice mixture and cook, stirring, until the spices are fragrant, about 30 seconds.

Add the lentils, carrots, tomatoes and broth.  Season with 1 tsp of salt and a few grinds of black pepper.  Bring to a boil, reduce heat to medium, cover and simmer until the lentils fall apart and the carrots are soft, about 15 minutes.  Add the beans and heat through on low, about 5 minutes.  Remove from heat and let cool slightly.  Using a potato masher or fork, mash the soup to your desired consistency.  I don't like this soup too well pureed, so I leave it kind of chunky.

Add the lemon juice and warm through over medium heat, stirring occasionally.  Serve, garnished with chopped fresh parsley.

This soup has now been added to my repertoire for quick weeknight suppers.  I hope it makes its way into your kitchen as well :)

Buon Appetito!