Red Lentil Soup with a Twist

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Smokiness of cumin and sweetness of raisins give a unique flavour to this soup, served with a hint of lime.

Ingredients

• 1 medium uncooked shallot(s), finely diced

• 1⁄4 tsp cumin seeds

• 1 tsp olive oil

• 1 medium fresh tomato(es), diced

• 1 cup(s)dry lentils, rinsed in a fine sieve

• 4 1⁄2 cup(s) fat free chicken broth

• 1 tsp kosher salt

• 3⁄4 Tbsp golden seedless raisins

• 11 piece(s) mint leaves

• 1 Tbsp cilantro, or parsley

• 1 medium fresh lime(s), sliced into 1/4 inch thickness, for garnish

Instructions

1. In a saucepan heat oil over medium heat. Saute shallots and cumin seeds for 1 minute. Add tomato, cook for 2 minutes, stirring. Add lentils and stir to coat with tomatoes and shallots.

2. Pour in chicken stock. Add salt, raisins and mint, stir. Cook partially covered, stirring once or twice, about 18 minutes..

3. Add cilantro just before removing from heat. Serve with a twist of lime (to squeeze before eating). Yields about six 3/4 cup servings.

Notes

This soup thickens as it cools, and tastes even better next day.

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