I thought I would branch out and share a different recipe. For those of you who have never had lentils, you should give them a try. They are hearty, healthy and a great variation. This soup is quick to fix and a great meatless option. Feel free to change up the spices to whatever you like! Check out Linda's Gluten Free Wednesdays for some other great soups and stews this month.
1 sweet onion, finely diced
2-3 carrots, shredded or finedly diced
2 T. olive oil
1 1/2 c. red lentils, rinsed
6 c. chicken/vegie broth
1 1/2 t. cumin
1/2 t. coriander
1 t. sea salt
2-3 T. lemon juice
parsley or cilantro, chopped for topping
In a large soup pot, saute onion and carrot in the olive oil for 4-5 min. Add lentils, broth and spices. Bring to a boil, reduce to low and simmer 20-25 min., stirring occasionally. Stir in lemon juice. Remove from heat and serve. Top with freshly chopped cilantro or parsley.