Yield: 6-8 servings

Ingredients:

3 medium onions, finely chopped
3 medium garlic cloves, minced
4 stalks celery, finely chopped
1-2 carrots, finely chopped
3 Tablespoons extra virgin olive oil
1/4 heaping teaspoon ground cloves
1-1/2 heaping teaspoons ground cumin
1 Tablespoon turmeric
2 cups red lentils, washed and drained
7 cups water or vegetabl stock
2 bay leaves
1 inch lemon zest, cut into thin strips, about 4 pieces
3/4 cup lemon juice
1-1/2-2 teaspoons sea salt
1/2 bunch cilantro, coarsely chopped

Method:

1. In a medium saucepan, heat olive oil over medium high heat and saute onion, garlic, carrot and celery until soft, 5 minutes.  Add ground cloves and cumin, saute for 1 minute more.
2.  Add lentils, water/stock, bay leaves and lemon zest strips.
3. Bring to a boil, cover, lower heat and simmer 45 minutes-1 hour, until lentils are tender but not mushy.
4. Add lemon juice and sea salt.  Stir and cook for 3 minutes.
5. Garnish with chopped cilantro.  Alternatively, pulse cilantro with 1/4 teaspoon sea salt to create a “pistou” garsnish for your soup.

Recipe adapted from The Natural Gourmet Institute, 2005, NYC.