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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My favourite lentil soup... It's very flexible, you can add whatever vegetable you have on hand: I've been known to add cabbage, leeks, parsnips, and even turnip to this basic recipe. Freezes well, and if you get tired of it, just whizz it with a mixer wand and top with crème fraîche for a quick change of pace! Read more ! If you are vegan, simply omit the dairy toppings. Ingredients:
1 cup du puy lentils |
5 cups good vegetable broth |
2 cups of mirepoix (that’s the fancy name for a mix of equal amounts of diced carrots, onion, and celery) |
several cloves of chopped garlic |
1 tablespoon of olive oil |
1 large can of diced tomatoes, undrained |
1 tablespoon dried oregano |
1 teaspoon mild curry powder (or more, to taste) |
1 teaspoon chili powder (or more, to taste) |
a handful of chopped parsley (optional) |
salt and pepper to taste |
Directions:
1. Sort through the lentils to make sure they’re clean and rock-free.
2. Simmer the lentils in the vegetable broth for 25 minutes
3. Heat the tablespoon of oil and sauté the mirepoix and garlic until fragrant and crisp tender
4. Add the vegetables to the simmered lentils, along with can of tomatoes, and the seasonings (hold the fresh parsley until 5 minutes before you are ready to serve)
5. Simmer for 40-60 minutes
6. Served topped with freshly ground parmesan, a salad and a crusty bread.
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