My friend K— made the most amazing, delicious, delectable lentil soup the other night. She offered to give me the recipe, but then I wouldn’t have been able to post it on my blog. So I merely let her tell me the essential ingredients (I correctly guessed lentils, lemon juice and lemon zest) and I concocted my own version. Lentils are such a great food for sustainable eating. It is better for the environment to grow plants rather than to raise livestock for human consumption. Lentils cook quickly and are thus easy to prepare, and they are so nutritious. They contain protein, fiber, riboflavin, vitamin B-6, folic acid and iron, and are easier to digest than other legumes, according to The Family Nutrition Book, by William Sears, M.D. and Martha Sears, R.N. This soup is a bit different from most versions of lentil soup, due to the lemon flavor, and it can be pulled together in less than an hour, with most of that time taken by the simmering of the soup while you do other things.
Saute onions and carrots in olive oil over medium heat until onions are translucent. Add garlic clove and stir quickly; cook for only about 30 seconds. Add vegetable broth, spices and lentils. Bring to boil over medium high heat, then reduce to simmer for about 45 minutes, or until lentils are soft. Remove bay leaf. Add lemon juice and lemon zest. Puree soup with a stick blender (you could use a blender or a food processor if you don’t have a stick blender, but a stick blender makes it so much easier!). Garnish with chopped cilantro.