Lentil Soup 1

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.

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