From: CCNM’s Simply Healthy Cookbook, 2002
2 Tbsp. unrefined oil
3 carrots, diced
2 celery, chopped
1 onion, chopped
1 garlic clove, minced
1 ½ cups green lentils, rinsed
6 cups stock
1 tsp. lemon zest
1 bay leaf
½ tsp. salt
¼ cup fresh lemon juice
½ cup fresh parsley, chopped
1 tsp. cumin
In a large pot, heat oil over medium-high heat. Add carrots, onion, celery and garlic. Cook for 5 minutes. Place rinsed lentils in pot with stock, zest of lemon, bay leaf and salt. Bring to a boil. Reduce to medium heat and cook 35 – 40 minutes, until lentils are tender. Remove bay leaf and add parsley, lemon juice and cumin. Stir well and serve.
