Red Lentil Soup

Makes 6 servings

Per 1-cup serving: 269 calories; 1 g fat; 0.2 g saturated fat; 3.4% calories from fat; 0 mg cholesterol; 20.3 g protein; 47.4 g carbohydrate; 2 g sugar; 13.4 g fiber; 154 mg sodium; 52 mg calcium; 7.8 mg iron; 5.9 mg vitamin C; 30 mcg beta-carotene; 0.3 mg vitamin E

Directions

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
• large pinch cayenne pepper
• 2–4 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• salt
• 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.
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Recipe from Breaking the Food Seduction by Neal Barnard, M.D.;
     recipe by Jo Stepaniak; © Jo Stepaniak 2005, 
              published by permission.