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Four Corners Lentil Soup

by Liz Lemont

Prep
Cook
Serves 4people
Ingredients
1
cup red lentils, picked over and rinsed very well
1
large onion, or a couple leeks, chopped
5
cloves garlic, minced
1
tbsp minced ginger root
1
tbsp ground cumin
1/4
tsp cayenne pepper
1
can (15 oz) of tomatoes; or 4 large, fresh tomatoes, chopped
4
cups stock
salt to taste
1
lemon
Directions
1.
Rinse the lentils very well until the water runs clear. Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt. Add spices and stir for another minute or so, until fragrant. Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice. Serve hot with some cilantro, green onions or parsley on top with a slice of lemon. Delicious!

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