A twist on lentil soup

Did you know that the optical lens is named after the lentil (Latin: lens)? Who knew?

I love, adore, lentil soup. But I am used to the traditional brown lentil, with the ham hock and celery and the consistency you can stand your spoon up in. When I found this recipe, in How To Eat Supper, I had to try it. Its especially tasty with a dollop of light sour cream and some grilled garlic naan. Forget the naan and its all gluten-free.

*Orange-Coriander Red Lentil Soup*
(serves 4)

3 medium onions, diced
1 T and 2 tsp olive oil
4 large cloves garlic, minced
1/2 inch piece fresh ginger, minced
2 tsp ground coriander
1/4 tsp cinnamon
1 small bunch fresh coriander (cilantro)
1 14oz can vegetable OR chicken stock
3/4 cup red lentils
2 1/2 cups water
zest of an orange and juice of the orange
juice f 1/2 lemon
1/4-2/3 cup additional orange juice
salt and pepper to taste
red pepper flakes (optional)

Wash and dry the cilantro, cut the bottom 3 inches off the stems and mince. Coarse chop half of the tops, reserve the other half for something else.

In a 6 qt sauce pot over medium high heat, add the oil and coat the pan. Add 2/3 of the onions, some salt and pepper. Saute until the onions start to brown. Add the cilantro stems, garlic, ginger, ground coriander, cinnamon and zest. Stir about 20 seconds and scrape into a bowl, set aside. In the same pot, add stock, lentils, remaining onions and water. Bring to a gentle simmer, partially cover for 7 minutes. Add the sauteed seasonings, cover tightly and allow to simmer for 15 minutes.

Before serving, stir in the orange and lemon juice. Taste and add salt and pepper if needed. T serve, ladle into bowls and top with the chopped cilantro.

Nutrition Information: Calories 251; Fat 6g (Sat 1g); Protein 12g; Fiber 6g; Carbohydrate 39g; Sugars 9g;
BONUS! Vitamin C 78% DV; Folate 29% DV; Iron 20% DV

WW points: 5