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This lentil soup is rich in protein and fiber, making it a nutritious and delicious option for any meal. Lentil soup is a typical dish in Middle Eastern cuisine. There are varieties of lentils, brown, yellow, red, green and black, which allows for a wide range of possibilities for the soup, which can also be made with just vegetables, or start with a meat base.
Ingredients
- 1 cup lentils, rinsed and drained (red or green)
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 2 carrots (medium, chopped into small cubes)
- 1 potato medium (chopped into cubes)
- 1 tomato, large (finely chopped)
- 1 stalk of celery (celery root) (finely chopped)
- 1 litre of vegetable stock-or chicken (or water)
- 2 tablespoons vegetable oil or olive oil
- 1 bay leaf
- 1 teaspoon cumin (optional)
- 1 teaspoon of paprika (optional)
- Salt and pepper to taste.
- 1/4 cup parsley (parsley and chives) (finely chopped, to the end)
Preparation:
- Rinse the lentils and drain in a colander. Set aside.
- Finely chop the onion, the garlic, the carrots, the potatoes, the tomatoes and the parsley.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the onion and garlic and sauté over medium heat until they are soft and translucent.
- Add the carrots, potatoes, tomatoes, and parsley. Stir-fry for a few minutes until they begin to soften.
- Add the lentils to the pan and stir to combine.
- Pour in the vegetable stock, or chicken (or water) into the pan and add the bay leaf.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Simmer the soup for about 30 to 40 minutes, or until the lentils and vegetables are very soft. The lens should fall apart and thicken the soup.
- Stir occasionally and add more water if needed to reach desired consistency.
- Season with salt, pepper, cumin, and paprika (if using).
- Remove the bay leaf.
- Add the parsley, chopped, and stir to combine.
- Serve the soup hot, with fresh bread or toast, and if you want to.