My soup obsession continues and this Red Lentil Soup with Lemon recipe from Melissa Clark at the New York Times has been in my weekly rotation.
This soup is a marvel, and I recommend it to all of my clients. It's off the charts delicious, couldn't be easier to make, inexpensive and good for the body and soul this time of year. Adding the big splash of lemon juice at the end is key.
Unlike dried beans, dried lentils need no soaking time and cook in about a half hour, making them an ideal ingredient for an easy weekday lunch or dinner. Lentils are an excellent source of protein and fiber, as well as rich in vitamins and minerals like iron, folate and magnesium.