Happy Friday friends!!!
Thanks for your well wishes on my post yesterday, I am feeling a lot better today! I am still taking it easy but I feel so much better than I was.
This recipe is an attempt to recreate a soup I used to eat all the time when I lived in California. It was this great Mediterranean pita place that I seriously wish I could have transported to Utah with me. The last time I was there I started asking questions about what was in it, and while they were somewhat enigmatic in their responses, after quite a bit of trial and error I think I got it!
My favorite part (other than the super yumminess) is that it’s so few ingredients and so easy to make.
Red Lentil Soup
makes 2 good-sized portions
1/2 yellow onion, diced
1 cup dried red lentils
3 cups chicken broth (or vegetable broth if you want to keep it vegetarian)
2 tsp. cumin
salt and pepper
1 Tbsp. lemon juice plus more for adding at the end
(The general ratio to make this a soup is three parts liquid to one part lentils so you can adjust according to how many servings you want.)
It’s so simple to make this! Dice the onion and saute with some cooking spray on medium high heat. Add the spices. Then add the lentils and broth, cover, and reduce heat to low. Let cook for about 25 minutes, add 1 Tbsp. of lemon juice. Cover and cook again until the lentils are soft and the soup is kind of a chowder consistency.
OK so I promise one of these days I will share a recipe that isn’t a soup… maybe haha. This soup is light and filling full of protein and fiber. It’s great!
Do you have any restaurant dishes that you wish you could recreate at home? My list is long so long… 🙂