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Print this Recipe    Lentil 31

Creamy Red Lentil Soup

1 cup red lentils
1-1/2 medium onions
1 Tablespoon olive oil
7 cups water or vegetable stock
Juice of 1 lemon
Salt and pepper to taste

Chop onions in eighths and saute them in the oil in a large soup
pot for 5-10 minutes. Add the water and the lentils. Bring to a
boil, then cover and simmer until the onions have almost dissolved,
approximately 25 minutes. Either puree soup in a blender or mash
as much as will go through a sieve with a wooden spoon, and save.
Discard whatever is left in the sieve. Return mixture to pot and
boil for five minutes, adding water if the soup is too thick. Remove
from heat. Add the lemon juice and season to taste. Serve immediately.
Makes 3 to 4 servings.

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