Prep 0 mins
Cook 40 mins
I recall one occasion when I was about 5 when I refused to eat my lunch (which happened to be lentil soup). Yaya made me have it for dinner. When I wouldn't eat it for dinner she made me have it for breakfast the next day. As an adult, I always remember that story when I have lentils and I smile at what a silly child I was - because Yaya's lentil soup is absolutely delicious!
- 2 1⁄2 cups dry lentils
- 4 1⁄2 cups water or 4 1⁄2 cups stock
- 2 tablespoons soup mix (if not using stock)
- 2 tablespoons cornstarch
- 1 tablespoon margarine
- 1 teaspoon salt
- 4 slices stale bread
- 3 tablespoons olive oil
- 1 dash garlic powder
- 1 dash paprika
- 1 dash cumin
- 1 dash salt
- Soak lentils overnight. Drain.
- Place lentils in a large pot and cover with water or stock (approx. 4 1/2 cups). If using water, flavour with soup mix. Cover pot and simmer for 30 minutes or until lentils are cooked through.
- While lentils are cooking make croutons: Cut bread into small cubes. Coat the bread pieces with oil, salt & spices. Fry on med heat until crispy and golden brown on all sides. Lay on paper towel until ready to use. This will soak up some of the excess oil.
- Dissolve cornstarch in 1/2 cup of cool water.
- Add dissolved cornstarch, salt and margarine to lentils. Cook for 5 minutes longer, stirring constantly. Soup with thicken.
- Serve hot, topped with fresh, home-made croutons.