Zucchini Bisque

Source: Barbara Pistrang

1 large onion or 2 medium leeks, finely chopped

1-3/4 cups raw lentils, rinsed

7-1/2 to 8 cups chicken broth, vegetable broth or water

salt and pepper

1 tsp cumin

1 tsp turmeric

pinch cayenne pepper

juice of one half lemon

4 cloves of minced garlic, sauteed briefly in olive oil


Saute onions or leeks in olive oil. Add broth, lentils, salt and pepper. Bring to a boil, reduce heat, and simmer for about 3/4 hour until lentils are tender. Add spices, sauteed garlic and lemon juice (and more broth if the soup needs thinning). Simmer another 30-40 minutes until the lentils have disintegrated.

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