Dr. Neal Barnard's Red Lentil Soup
Makes 6 1-cup servings
This soup is so nutritious and so simple to prepare, you'll want to make it often. Its flavor is exquisite.
7 cups water
2 1/2 cups dry red lentils
1 large onion, minced
1 teaspoon turmeric
1 large pinch cayenne pepper
2-4 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 black pepper
Combine water, lentils, onion, turmeric, and cayenne in a large soup pot and bring to a boil. Reduce heat, partially cover, and simmer until lentils have disintegrated, about 30 to 60 minutes. Stir in lemon juice, cumin, salt, and black pepper to taste.