This time of year it really hits the spot!
From allrecipes.com
From allrecipes.com
Ingredients:
6 cups vegetarian stock, or water
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
(I added in 1 carrot, chopped)
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1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
1/4 - 1/2 cup fresh lemon juice (I used 2 small lemons)
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Directions:
1. | heat olive oil in a large soup pot over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 10 minutes. |
2. | Add stock, lentils, cumin, and cayenne and bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes or until lentils are tender. |
3. | Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving. |
** for baby food, make soup without salt, pepper, or cayenne, then separate and puree desired amount for baby, add the salt, pepper and cayenne into the adult soup ** |