Lentil Soup Recipe From The Original Daily Bread Marketplace
It's good enough to justify a festival theme.
Photo by Riki Altman
You already appreciate lentils because they are incredible source of iron, but if you really want to worship the spongy, round pod inhabitants with some real diehards, plan to attend The National Lentil Festival next year in Pullman, Washington. (The site states that in 98 percent of the lentils produced in the entire United States came from the county where Pullman can be found.) Or just save some fuel and head to Daily Bread for a heaping bowl of steaming hot lentil goodness fresh from Antoinette Jreij's kitchen.
1 medium sweet onion, diced
1 cup dried red lentils, split and with no skins
4 cups water
¼ tsp. white pepper
juice of 2 medium lemons
4 Tbs. olive oil
salt, to taste
Directions: Saute onions in oil and add lentils. Then add water. Heat to boiling and reduce to low. Allow to simmer 30 minutes or until desired consistency is reached. Add pepper, lemon juice and salt to taste. Garnish with chopped parsley and serve with toasted pita.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- Lyon's Plethore & Balthazar Opens at Hilton Bentley
Sat., Oct. 24, 7:00pm
Sat., Oct. 31, 8:00pm
Sat., Nov. 7, 7:00pm
Fri., Dec. 11, 6:30pm
- The Easy Vegan Cookbook Creamy Mexi Mac, Carrot Cashew Chez (Recipes)
- Full Bloom Opens With Plant-Based Cuisine and a Killer View