Here is one of my favorite recipes. It is very healthy. Lentils are rich in iron and fiber and a touch of lemon (vitamin C) helps absorb iron from lentils. Serve with some warm whole-wheat pita or sourdough bread.
Makes 6 servings
1 cup lentils
1 medium carrot, peeled and diced
1 large potato, peeled and diced
2 large ripe tomatoes diced
4 cups vegetable broth
3 tbsp olive oil + 2 tbsp extra 1 large onion, sliced
3 cloves of garlic, crushed
1 teaspoon ground cumin
1 tsp sea salt 1 tsp freshly ground pepper
1 tsp chili powder
2 tbsp lemon juice
3 tbsp fresh cilantro, chopped
1. In a large pot heat 3 tbsp olive oil and sauté the onion and garlic for 5 minutes. Add the tomatoes, cumin, salt, pepper and chili powder. Add the vegetable broth, lentils and carrot and cook over medium heat for 30 minutes.
2. With a blender, puree half the soup. Then mix again with the rest and add the diced potatoes. Cook for 15 more minutes, until potatoes are tender.
3. Add the lemon juice and cilantro.
When ready to serve, drizzle with 2 tablespoons olive oil.