Recipe: "Lemony Lentil Goodness" Soup

This is my favourite Persian Red Lentil and Onion soup recipe as the lemon really stands out!I call it Lemony-Lentil Goodness! Red lentils are so easy to add to any recipe. Packed with protein, fibre, iron, Vitamin A and B-Complex, they also cook up faster than other lentils and are also easier to digest. Normally you wouldn't have to cook red lentils for more than 30 min. but you want the lentils to completely fall apart in this recipe. Enjoy with a side salad and a few brown rice/black sesame crackers and you have a delicious meal! Enjoy!

2 Tablespoons extra virgin olive oil
2 medium onions - diced (organic)
3/4 cup red lentils (organic)
6 cups boiling water
1 tsp. organic suger (or sucanat / agave nectar)
1 lemon, zested and juiced
1 tsp. mint (chopped fine) (but I used dried and it was fine)
1/2 tsp. cinnamon
Sea salt and pepper to taste

Heat oil in large pot and then add the onions and sauté until softened. Add red lentils, water, sugar and let water come up to a boil. Once it starts to boil, lower heat to medium-low and cover with lid. Let it cook for 45 minutes.
After the 45 minutes, you'll notice the lentils have fallen apart and they will now be yellow. Add in the lemon zest, lemon juice, mint, cinnamon and sea salt and pepper to taste. Turn off the heat and let sit for 5 minutes or so. (Make sure you add these items at the end as you don't want to cook the cinnamon or mint very much)

Enjoy!