This is a delicious gluten free, vegan soup that also meets my very allergic son's criteria.
2 cups Red Lentils
8 cups of water or broth of your choice or a combo
1/2 tsp of cumin (I use more)
1/2 tsp tumeric or paprika
1 large onion, diced
1-2 cloves garlic minced
2 TBS EVOO (extra virgin olive oil)
salt and pepper
juice of one lemon
2 bullion cubes of choice
Wash lentils. Add to broth and bring to a boil, cover for a half hour stirring occasionally. When Lentils are tender, add dry spices and bullion to the pot. Saute onions and garlic in evoo, when golden brown, add to soup. Simmer for 5 minutes. Turn off heat and add lemon juice to pot, stir. Can garnish with parsley and paprika. Serve with lemon wedges on the side. Serves 6-8.