Big handful chopped fresh cilantro
4-5 tablespoons organic olive oil
1 teaspoon salt
1 medium onion, chopped
1 medium carrot, chopped
1/2 teaspoon ground allspice
1 teaspoon cumin
1 T. garlic, minced
1 cup organic brown lentils, picked over and rinsed
6 cups chicken stock
2 tablespoons fresh lemon juice
In a large pot heat olive oil. Add chopped onions and carrots and cook until tender,
about 5 minutes. Add garlic and cook for 1 minute. Stir in spices and lentils,
pour in stock. Bring to a boil and then reduce heat and cover. Cook for 30 minutes or until lentils are tender.
In a food processor blend 4 T. Oil, cilantro and 1 garlic clove until it is a purée. Set aside.
When the lentils are soft blend 2 cups of the lentils in a blender and return to soup. Stir in the cilantro oil and fresh lemon juice.
This soup is perfect with hot sauce on top and a nice piece of grilled chicken.
It is Gluten-free and dairy free too!