Lentil soup is my go-to soup. I always have lentils in my pantry, and always have carrots in my fridge. Add some onions, some herbs, potatoes and stock and you are good to go. Here’s my perfect recipe for delicious results…
- 2 tablespoons oil (vegetable, olive, whatever is your favourite)
- 1 small onion (diced)
- 1 large carrot (diced)
- 2 medium size potatoes (diced)
- 4 cloves garlic (crushed)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 cups vegetable stock
- 2 cups water
- 1 (15 oz.) can chopped tomatoes
- 1 1/2 cups red lentils (rinse before using)
- 1 lemon (zest and juice)
Makes 4-6 servings.
In a soup pot, heat the oil over medium heat. Once the oil is heated up, add the onion, and carrot and cook for about 5 minutes, until the onion is translucent.
Add the garlic, cumin, turmeric and salt, and stir to combine.
Let cook for a couple of minutes, and then add the vegetable broth, water, tomatoes, potatoes and red lentils. Stir and bring to a boil. Once boiling, bring down the heat to a simmer and let it cook for 30-40 minutes – it is ready when the lentils are soft. Have a taste at this stage and add more salt if required.
I prefer my soup to be blended, so it is at this stage that I put it in the blender. You could equally enjoy this soup without blending, or you could blend just half of it too for a mixed consistency.
The final stage is to add in lemon juice and zest. Serve with crusty bread for a very hearty and easy to make meal, and enjoy!