Monday, June 11, 2007

Middle Eastern Lentil Soup

This is a new soup recipe served at our most recent Healthy at 100 Dinner/Lecture on June 4 at Passages Retreat. It was a big hit with everyone, so here is the recipe:

1 large onion, diced
2 T. extra virgin olive oil
4 cloves garlic, minced
1 lb. dry brown lentils, rinsed and drained
2 t. mild chili powder
2 t. ground cumin
2 t. ground coriander
1/2 t. cinnamon
juice of 1 1/2 lemons
2 t. salt

Place all ingredients except lemon juice in a large crockpot (6 quart) and cover with water, to about 1 1/2 inches from the top of the crock. Cover and cook on high all day until the lentils are soft. Add lemon juice at the end of the cooking.

Store extra soup in wide-mouthed quart jars in the frig. If you pack the soup hot into the jars, a vacuum will be created and the soup will last a long time in the frig (at least 2 weeks). If you want to store it longer, I suggest you freeze the soup in a sturdy plastic container.

You can also serve thickened soup over steamed rice for a main course. Enjoy!