Lentil Soup Recipe

For best results always wash and hand sort the lentils before using.

Lentils do not need to be presoaked. They do need rinsing; once they have been rinsed they can be cooked in water or broth.

For best results, use 1 ½ cups of the liquid of your choice per one cup of lentils.

Lentils are a legume and do not take long to cook, 30 minutes will usually do it. It is possible to substitute lentils for pasta as the lentils go great with a tomato sauce.

The recipe for lentil soup below uses crushed tomatoes and this lends a deep and rich flavour to the meal.

Lentil Soup:

INGREDIENTS

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

You can buy lentils, either dried or canned. I most frequently use the dried red or green lentils depending upon the dish that I am preparing.

However, canned lentils can be usually for making lentil burger for example, or if you are looking for an even faster meal. Rinse canned lentils well before using.

Another plus is that both the cans and dried varieties will store well, are widely available and are not expensive. Stock up when they are on sale.