I know it sounds kind of funny, and it doesn't look too swell, but this is a great soup, and it only takes about half and hour to make. I made a huge pot of it on Sunday afternoon and we ate it for lunch and dinner.
1 brown onion, diced
1 tbs ground cumin
1 tbs ground coriander
2 tbs finely grated lemon zest
1 1/2 cups of red lentils, rinsed
2 cups of veggie or chicken stock
1-2 cups of water
Some yoghurt if you like.
All you need to do is:
1. Heat the olive oil in a saucepan, add onion, cumin & coriander until soft and brown (about 5 mins).
2. Add the lemon zest, lentils, stock and water; bring to the boil and let simmer for 20 minutes. You want it to be cooked, but not mushy.
3. That's it! You may need to add some more water, depending on the consistency you prefer, taste it and add some yoghurt if you like that kind of thing-- I usually put a tea spoon into my bowl.
More recipes at Amityville Boronia, and look at the scrolls I made from Jemma's recipe a couple of weeks ago... they didn't last long!