Ingredients

16 oz bag of red lentils

8 c. water or broth

1/2 tsp cumin

1/2 tsp paprika (or tumeric)

1 lg red onion, diced

1-2 cloves garlic, minced

2 Tbsp Olive Oil

S & P to taste

Juice of one lemon

Chicken demi-glaze (1 tsp/cup water)

Preparation

  1. Wash lentils, Add to broth and bring to boil. Cover for 1/2 hour, stirring occasionally.
  2. When lentils are tender, add dry ingredients and demi-glaze to the pot.
  3. Saute oniion & garlic in olive oil until soft. Then add to the soup.
  4. Simmer for 5 minutes. Turn off heat, add lemon juice and stir. Ladle soup into bowls.
  5. Garnish with parsley and paprika. Serve with lemon wedge on the side.