Red Lentil Soup Not Only is Delicious but Good for You Too

This Persian approach to red lentil & onion soup is as tasty a it is healthy

Did you know that lentils are super healthy?  I didn't but learned this in researching them for this post.  In fact, this humble legume has shot up to the number 1 slot for healthy foods and here are key reasons why:

* they are full of protein and make a good meat substitute
* they are a great source of nutrients like iron, calcium and folic acid
* they are full of fiber
* they are an affordable food

What's not to like here? 

Plus lentils are a key ingredient in all kinds of delicious soups & stews.  So when I saw a recipe for lentil soup featured in the new book "Pomegranate Soup" by Marsha Mehran, this cycle's featured book in our Cook the Books reading/cooking group, I had to give it a try.  The book selections in this group are always compelling reading.  This one features three sisters who fled revolution era Iran for safe haven in the remote Irish village of Ballinacroagh and set up a Persian oasis with the opening of their Babylon Cafe restaurant.  Although such food and spices, think beguiling cumin and tumeric, were totally foreign to the local villagers, in the end they embraced the cuisine as well as the sisters.  The novel offers enjoyable reading and is highlighted with delicious recipes such as the one that follows.

Author Mehran writes about lentil soup..."Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests.  In the recipe book filed away in her head, Marjan aways made sure to place particular emphasis on this soup's spices.  Cumin  added the aroma of afternoon lovemaking to the mixture for instance".  Now that's quite a statement....

Red Lentil Soup
Note:  I cut this recipe in half from what was published in the book which is what's published here.  This was totally enough to feed more than a few people.

Ingredients:
1 cup dry red lentils
3 large onions, chopped
3-4 garlic cloves, crushed
1/2 tsp ground tumeric
2 tsp ground cumin
3 1/2 cups chicken broth
1 1/2 cups water
Olive oil
Salt to taste
Black pepper

Preparation:
Place lentils in a saucepan covered with water and bring to a boil.  Cook uncovered for 9 minutes.  Watch the water level to insure the lentils remain covered.  Drain and set aside.  In a large stock-pot, fry the onions, garlic, tumeric & cumin in the olive oil till golden.  Transfer the lentils to the pot and add the broth and water.  Season to taste, bring to a boil then reduce heat to a simmer.  Cover and cook for 40 minutes.

This is my contribution to both Cook the Books  and Novel Foods, hosted by the lovely Simona of Briciole.  Enjoy the read and the great recipes!