1In a pot, place lentils, 1/2 yellow onion & garlic cloves with skin removed.
2Cover lentils with water. Bring to a boil, reduce flame & simmer for 25-35 minutes until lentils are tender–BUT NOTMUSHY.
3It might be necessary to add a little more water during cooking process as lentils absorb the water.
4When lentils are tender drain. Pick out onions & garlic, discard.
5Peel cucumber, slice lengthwise & remove seeds. Dice into small pieces about the size of a lentil. Dice the red onion to the same size as well. Chop parsley & mint. When lentils are cool, combine with above ingredients.
6Juice the lemon & combine with double the amount of olive oil (1 part lemon juice/2 parts olive oil) and dress salad. Season with salt & pepper.
This easy lentil soup is healthy, filling, and delicious. It happens to be vegetarian, too, and is packed not only with tender yet toothsome lentils, but carrot, celery, onion, spinach, and tomato. A little bay leaf, fresh thyme, and a splash of red wine or sherry vinegar perks everything up. Perfect with a loaf of good, crusty bread! Read more.
Simple flavors and a rustic touch will make this soup an instant home-cooked favorite, especially on chilly, wintry days. Inexpensive dried lentils make up the bulk of the soup, helping fill in your fiber gaps and keep you full longer.