Red Lentil Soup

Submitted by Irmgard

"This soup is simple to prepare, robust and delicious. It's wonderful served with a good multigrain or rye bread."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 8

ingredients

• 118.29 ml dried red lentils
• 2 onions, coarsely chopped
• 946.36 ml chicken stock
• 1 bay leaf
• 1 garlic clove, minced
• 236.59 ml carrot, sliced
• 29.58 ml long-grain rice
• 396.89 g can tomatoes, undrained and chopped
• 4.92 ml dried thyme, crushed
• 4.92 ml dried oregano, crushed
• 4.92 ml ground cumin
• 59.14 ml fresh parsley, chopped
• salt and pepper

directions

1. Wash and drain the lentils.
2. In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
3. Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
4. Remove the bay leaf.
5. Add the parsley; season with salt and pepper to taste.

Reviews

[RKC26]

Delicious and simple :) I used more stock and carrot and added a bit of celery, potato and tomato paste. Also added pearl barley rather than rice which worked nicely. It might be an idea to add green/brown lentils as well for a bit more texture if you want it a bit heartier - the red ones break up a lot. Thanks for adding, I'll definitely be making this one again.

 

[vrvrvr]

This is a really great soup! I followed the recipe exactly and it came out hearty and flavorful, with a nice thick-ish texture. Delicious.

 

[Aunt Cookie]

I guarantee I'll be making this soup again. It requires almost no work, it's extremely economical, and the taste is really outstanding. I can't think of a single change I'd make. Thanks for sharing, Irmgard!