This is a take on one of my favorite Middle Eastern Recipes... it is rich and spicy and perfect for a cool winter or fall day. It also happens to be packed full of protein.
Ingrediants:
1 cup red lentils
1 medium size onion
2 tablespoons olive oil
1 carrot
1 tbsp tomato or pepper paste (or you can do half&half)
1 tsp salt
1 tsp crushed pepper or red peppercorns
pinch of red pepper flakes
6 cups of water or veggie broth
I always start be dicing up all of my Veggies. Since this is a soup you want to make sure to get them as finally minced as possible. I go so far as to use my food processor.
Take the olive oil and the minced onion and put it in a large pot, sauteing. After about 2-3 minutes, add the tomato paste and saute that in as well.
After this put everything but the lemon into the pot and cook on medium heat until the lentils are soft and mushy, for about 20-25 minutes.
Squirt with lemon before serving. This is great with fresh Pita Bread.
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