an edible legume, lentils are an excellent source of protein and make for a wonderful, tasty soup. perfect for vegetarians and vegans, if using vegetable stock.
lentils are an Indian staple, where the majority of world production comes from.
i love a tomato based lentil soup to which you can add almost any vegetable. for a meatier taste add a nice piece of lamb or beef.
lentil soup calls for affordable ingredients you most likely have in your pantry and is a well-balanced and nutritious meal.
any leftovers freezes and thaws really well.
and of course, no soup should be served without freshly baked bread, salted butter and dollops of double thick cream…
ingredients | serves 6
3tbs olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2c red split lentils
1/2c brown lentils
1 large carrot, grated
1 can chopped tomato
2tbs tomato paste
3 celery stalks, chopped
1tsp dried thyme
pinch red pepper flakes
3tbs brown sugar
1 1/2tsp salt
2lt chicken stock or vegetable stock
1tsp lemon juice
1c freshly chopped parsley
heat olive oil and butter in a large skillet. sauté the onion & garlic until glossy. add the red & brown lentils and stir until coated, about 2 minutes.
add the tomato paste, stir and cook for 2 minutes.
add the carrot, celery, dried thyme, brown sugar, canned tomato, chilli flakes, salt & pepper, stir to combine and cook for three minutes.
pour the stock into the pot, bring to a gentle simmer and cook for about 30 – 35 minutes until the lentils are tender but still hold their shape.
stir in the chopped parsley and cook for two more minutes. adjust the seasoning if necessary.
remove from the heat and stir through the lemon juice.
serve hot with dollops of double thick cream, crusty bread and salted butter.
from my kitchen to yours, with love x