Recipe by tendollarwine
This is my favorite soup, it make it all the time and never get sick of it. I even get requests from my friends to make it for them. Goes great with a nice hearty rustic bread.
Top Review by Lovaskon
It was okay, you can't really go wrong with lentil soup. But it felt like something was missing. I added more garlic, more of the spices ( some thyme), used veggie broth instead of water and added 1 tablespoon of apple cider vinegar before serving. I'm sure the leftovers will taste better, they usually do.
- 5 carrots, quartered lengthwise and chopped
- 5 celery ribs, quartered lengthwise and chopped
- 1 large white onion, coarsely chopped
- 2 1⁄2 cups green lentils, uncooked
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 bay leaves
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons cumin (to taste)
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 10 cups water
Directions See How It's Made
- Pour the lentils on a cookie sheet and pick them over, removing any pebbles or debris. Pour the lentils into a strainer and rinse thoroughly. Set aside while you chop the vegetables.
- Heat the oil in a large stock pot over medium heat. Add the onions, carrots, celery, garlic, salt, pepper, oregano and basil. Stir to combine and let the vegetable sweat (to release moisture) for about 10 minutes, or until the onions begin to soften. If they start turning brown, back off on the heat.
- Add the cumin, bay leaves, lentils and water. Stir well and turn up the heat. When the soup comes to a boil, turn it down to very low heat, cover and let simmer for 35 minutes.
- Remove the bay leaves. Either use an immersion blender to lightly puree the soup, or scoop out a few cups and puree in a food processor or blender and return to the pot. Keep pureeing until you reach a desired consistency.
- Add more salt and pepper to taste per bowl. The flavors meld very well overnight, so don't over-salt the pot.