Canadian Cuisine
Ingredients:
- 2 tsp canola oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- Pinch hot red pepper flakes
- 1 tsp cumin
- 1 ½ cups dry split red lentils, cleaned and rinsed
- 6 cups chicken stock
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- Salt to taste
- Pepper to taste
Directions:
- Heat oil in large saucepan or Dutch oven.
- Add onion, garlic and hot pepper flakes and cook on low
heat for five minutes.
- Add cumin and lentils, combine well.
- Add stock, salt and pepper and bring to a boil.
- Reduce heat, cover and simmer until lentils are tender
and soup is beginning to thicken, about 30 minutes.
- Add extra stock or water to thin if necessary.
- Add lemon juice.
- Serve sprinkled with parsley.