Cooking oil 2tsp
Chopped onion 1cup
Finely grated gingerroot 2tsp
Garlic cloves 2
Ground turmeric 1tsp
Ground cumin 1 tsp
Ground cinnamin 1 tsp
Bay leaf 1
Salt 1/8 tsp
Vegtable (or chicken) stock 6 cups
Dried green lentils 1 cup
Diced carrot 1 cup
Diced celery 1/2 cup
Lemon juice 1 tbsp
Chopped cilantro OR parsley 1 tbsp
Grated lemon zest 1 tsp
Heat cooking oil in large saucepan on medium heat. Add onion. Cook for 5 to ten minutes stirring often, until softened .
Add next 7 ingredients. Heat and stir about 1 minute until fragrant .
Add next 4 ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about one hour, stirring occassionally, until lentils are very soft. Discard Bay leaf.
Add remaining 3 ingredients.Stir.
Okay so we have to be honest with you, this was not a great soup. It wasn't terrible or anything but it isn't something we will be making again. It was partly because the lentils weren't fully cooked and the taste of cinnamon was a bit over powering. We liked the lemon aspect of it, but hey that isn't enough to make this a winner. We had high expectations for this but unfortunately this did not live up to them.
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