Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Water

  2. 1 1/4 cups 296ml Dried lentils

  3. 1 Onion - finely chopped

  4. 4 Garlic cloves - minced

  5. 2 Potatoes - cut small pieces

  6. 1 Celery stalk - finely chopped

  7. 2 Zucchini - cut small pieces

  8. 1 teaspoon 5ml Cumin Salt - to taste Freshly-ground black pepper - to taste

  9. 2 Lemons - cut into wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the lentils, onion, and garlic in a large saucepan and cover with the water. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Stir in the potatoes and celery and cook, covered, 15 minutes. Then add the zucchini and cumin and cook uncovered another 15 minutes, until the lentils and potatoes are tender. Season to taste with salt and pepper. When ready to serve, ladle the soup into bowls, sprinkle each with lemon juice, and serve a lemon wedge with each portion. Serve hot to 4 to 6 people as a substantial first course or a light meal.


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