coriander-lentil-soup.markdown

Coriander Lentil Soup

Ingredients

• 14 oz/400 g hydrated lentils
• 4 c/1 L vegetable stock via Kallo organic stock cubes (or equivalent)
• 1 tbsp freshly ground coriander
• juice of 1/2 lemon
• handful of loosely chopped cilantro
• 1 onion, diced
• 3/4 c dried Porcini mushrooms
• 1 large bay leaf
• 1 tsp Cajun seasoning (paprika, onion, garlic, black pepper, chile, etc.)
• 1 tsp vegetable oil
• salt to taste

Instructions

1. Hydrate the lentils. Usually this means soaking them in water for 30 min. (If you are using canned lentils, be mindful of the salt.)
2. Dissolve the stock cubes in boiling water and hydrate the dried Porcini mushrooms in the same pot.
3. In a separate soup pot, saute the onions in the vegetable oil until soft.
4. When the vegetable stock is ready, add it to the onions. Now add the lentils, coriander, Cajun seasoning, lemon juice, and bay leaf.
5. Bring to a boil, cover and let simmer for 20 minutes, stirring occasionally, salting to taste.
6. To serve, remove bay leaf, ladle into a bowls topped with fresh cilantro.

Serves 4