Cookbook:Lentil Soup

Cookbook | Ingredients | Recipes | Vegan Cuisine | Soups

Ingredients

Lentil soup in a bowl

Lentil soup done, with potatoes, parsley, and dill added

For 4 servings:

• 1 or 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• ½ lb dry red lentils
• 6 cups water or stock
• 1 bay leaf

Procedure

1. Pick over the lentils and remove any stones etc. if needed. Rinse well.
2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.
3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.

Optional Additions

• Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, red pepper flakes.
• Hot sauce can be added to taste. Freshly squeezed lemon juice is a nice addition, preferably immediately before serving.