Monday, April 4, 2016

Red lentil soup

Red lentils are tasty and easy to make, which makes them a good legume to have on hand. Here is a lentil soup I made the other day. I added a lot of "extra" veggies and spices, but you can make it as simple or as complex as you want. Just see what looks good in your kitchen!

Lentil soup

- 2 small potatoes, cleaned and chopped
- 1 yellow onion, peeled and chopped
- a few cloves of garlic, peeled and minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 tomato, chopped
- 1 cup dry red lentils, rinsed and drained
- 2+ cups of water
- olive oil
- spices


Heat up oil in pan over medium-high heat, add all the veggies and cook until the potatoes start feeling slightly soft, about 5-10 min.

Add water and bring to a boil. Adjust the water as necessary so that everything is submerged (will depend on how many vegetables you include).

Add the lentils, return to a boil, and then lower to a simmer. The lentils take about 20-25 min to fully cook. As they cook, keep an eye on the water level and add more if necessary so that it maintains a "soupy" consistency.

Add any spices you like, and taste as you go. Definitely add at least salt and pepper. I was inspired by an Egyptian lentil soup recipe I found, so I added cinnamon, cumin, turmeric, and paprika as well.

Mix everything together. Soup is ready when all the lentils and vegetables are cooked and soft.

Serve topped with a drizzle of olive oil and some fresh ground pepper. Yum!

- Molly

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