Lentil soup
Recipe adapted loosely from Claudia Roden's Arabesque
1 large onion, diced
1 cup red lentil
3 cups chicken stock
2 tspns ground coriander
2 tspns oil
salt
water
Sauteed the onions until they are soft for about 2 minutes in medium heat. Add chicken stock and bring to a boil. Add lentil, ground coriander and simmer for about 45 minutes. Add salt to taste. Add water to the thickness you like. Top with chopped parsley leaf or yogurt.
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