Lemony Lentil Soup

I originally found this recipe on www.vegweb.com, and have since modified it to make the flavors a bit bolder. This soup is very flavorful and nutritious. The sweet acidic lemony flavor is the perfect compliment to this hearty lentil soup. Try serving with a freshly baked, crusty baguette and your favorite salad.

Ingredients:

1 cup green or brown lentils
1 carton (32oz) veggie broth
2 cups water
1 medium yellow onion chopped very fine
1/2 teaspoon oregano
1/2 cup jasmine rice (see note)
3 bay leaves
1/2 teaspoon fresh ground black pepper (or more to taste)
1/2 teaspoon pre-packaged curry powder (or more to taste)
1/2 teaspoon salt (less or more to taste)
2 lemons

Directions:

Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaves, oregano, pepper, curry powder, then cover and let cook for 25 minutes.

While the lentils are cooking, chop onion very fine, and saute in olive oil untill the onions are soft (about 5-6 minutes).

When the soup has cooked for 25 minutes, add the sautéed onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaves.

Ladle soup into four bowls, and serve each bowl with half of a lemon and fresh ground pepper to taste. (lemon juice is squeezed over soup according to taste).

Notes: This recipe may also be processed in a food mill to produce a creamy texture, or left as is....
You may also use brown rice, in which case, add the rice at the same time as the lentils.....

Serves: 4

Preparation time: 10 min 45 to cook

Bon Appetit!