Avoiding Additives and Preservatives

I use Imagine brand chicken stock, which is additive-free. Use freshly squeezed lemon juice, as the concentrates are bitter and contain preservatives.

Rinse the lentils well before using

Saute lentils with cumin, onion and garlic

Add stock and simmer for a half-hour

Lemony lentil soup

Ingredients:

2 tsp (10 ml) olive oil

1 onion, chopped

2 garlic cloves finely chopped

A pinch or two red hot peper flakes

1 tsp (5 ml) ground cumin

1½ cups (375 ml) red lentils, rinsed

6 cups (1.5 L) chicken stock

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) finely chopped fresh cilantro or parsley

Preparation:

Heat oil in Dutch oven. Add onion, garlic and hot pepper flakes and cook on low heat for three to five minutes, until fragrant.

Add cumin and cook for 30 seconds. Stir in lentils and combine well.

Add stock, salt and pepper and bring to boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 25 to 30 minutes.

Soup can be pureed, partially pureed or left thick. Add extra stock or water to thin if necessary. Add lemon juice and taste, adjust seasonings if necessary. Serve sprinkled with cilantro or parsley. Serves 6.

From Anne Lindsay