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Freshman in the Kitchen
by Max and Eli Sussman
As you may have noticed throughout our cookbook, we love our soups.  Maybe it was all those frigid Michigan winters growing up that necessitated keeping a hot bowl of soup close by. This lentil soup is best enjoyed with some warm pita bread on the side.
Serves 6
Prep time 15 minutes
Total time 45 minutes


    • 2 tablespoons extra virgin olive oil
    • 1 cup diced onion, 1/4-inch pieces
    • 2 doves garlic
    • 1 inch ginger root, minced (optional)
    • 1 pound dry red lentils
    • 8 cups chicken broth, vegetable broth, or water
    • 1/2 cup lemon juice
    • 2 teaspoons cumin
    • salt and pepper
    • 2 tablespoons finely chopped parsley


1. Heat the oil a soup pot on medium. When it's hot, add the onion, garlic, and ginger (if using) and saute until onion releases liquid and it is cooked off, about 10 minutes.

2. Add the lentils and chicken stock or water. Bring to a boil and reduce heat so that the soup is just simmering. Simmer for 30 minutes or until lentils break down.

3. Add lemon juice, cumin, and salt and pepper to taste. Mix well. Ladle into bowls and garnish generously with parsley.


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