Golden Lentil Soup

2 onions, chopped
1 tablespoon olive oil
9 ounces (about 1 1/3 cups) red lentils
1 bay leaf
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 to 2 tablespoons lemon juice
Salt and freshly ground pepper

Fry the onions gently in the olive oil in a large saucepan or pressure cooker for 7 to 10 minutes, or until the onions are tender and just beginning to brown.  Add the lentils, bay leaf, turmeric, cumin, coriander, and 5 cups water.  Bring to the boil, then cook for 5 minutes on high pressure in a pressure-cooker, or simmer, covered, for 10 to 15 minutes, until the lentils are tender and pale.

Discard the bay leaf and stir in the lemon juice, and salt and pepper to taste.

Serves 4.


From New Vegetarian Cooking by Rose Elliot, with a few changes