Recipe: Red Lentil Soup with Lemon

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Hi All,I found this recipe in the NYTimes last weekend and tried it on Sunday night. It was delicious!!I wanted to share it with all of you....please note the SCD suggestions/tips at the end.Best, Nina in MA----------------------------*Red Lentil Soup with Lemon*3 TBS olive oil, more for drizzling1 Large Onion, chopped2 Garlic Cloves, minced1 TBS tomato paste1 tsp ground cumin1/4 tsp kosher salt, more to taste1/4 tsp ground black pepperPinch of ground chili powder or cayenne, more to taste1 quart chicken or vegetable broth1 cup red lentils1 large carrot, peeled and dicedJuice of 1/2

lemon, more to taste3 TBS chopped fresh cilantro1.

In large pot, heat 3 TBS oil over high heat until hot and shimmering.

Add onion and garlic, and saute until golden, about 4 minutes.2. Stir in tomato paste, cumin, salt, black pepper, and chili/cayenne, and saute for about 2 minutes longer.3.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then

partially cover pot and turn heat to medium-low. Simmer until lentils

are soft, about 30 minutes. Taste and add salt if necessary.4. Using an immersion or regular blender, or a food processor, puree half the soup and then add it back to pot. Soup should be somewhat chunky.5.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve

soup drizzled with a good olive oil and dusted lightly with chili powder (if desired.)Yield: 4 servings.SCD tips:1. Soak lentils overnight and then cook with fresh water2. Use only SCD-legal broth (either chicken or veggie)3. Depending on your sensitivity, omit the cayenne

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