So I came across this recipe last year when I was looking for an easy soup recipe for my classes. I’m a big lentil fan and even though I wasn’t sure I liked the idea of all the ingredients combined, but since I likes the ingredients individually, I thought I would give it a go.
So the original recipe is from TheKitchn.com. I made a coupla changes to the recipe based on my preferences, which is always something I encourage my students to do.
So how do you make this delish soup? Check out the recipe below.
Add oil and onion to a pot.
Sprinkle about 2 pinches of salt and continue to cook until onion is soft and translucent.
Add the rest of the veggies, or in my case, the carrots. Continue to cook for another 3 to 5 minutes.
Add the lentils,
Your stock or broth of choice and
Bay leaf. Bring to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes. Once cooked, turn the burner off.
Stir in the lemon juice. I have found that sometimes I add an extra half cup of stock or water, if the soup is too thick.
Spoon the soup into a bowl and add with your favorite topping. In my case it was a little EVOO and finely chopped scallions.
And then enjoy.
Ingredients
Method
- Pour the oil into the port and place on the stove over medium heat.
- Add the onion, sprinkle about 2 pinches of salt and cook, stirring occassionally, until onions soften and are translucent, about 5 minutes.
- Add the carrots, celery, the rest of the salt and stir to combine. Continue to cook the rest of the veggies soften.
- Add the lentils, broth or stock and bay leaf. Bring to a boil then reduce the heat to low and simmer covered until the lentils begin to fall apart, 20 to 30 minutes.
- Then remove the soup from the burner and stir in the lemon juice.
- Ladle the soup into bowls and top with your favorite topping, if desired.