Lentil soup is a light yet nourishing and satisfying soup. I always make it up in the late fall and winter as it gives a warm and comforting sensation. Believe me, everyone will love it. Give it a try and let us know what you think.
There are a few secrets to making this tasty lentil soup. You can use brown, green, or red lentils. I use the red because they cook faster, and I like the taste and texture of them. It’s not really necessary to wash them as most come prewashed, but it certainly doesn’t hurt. We use chicken stock in the soup, but you could use vegetable stock if you wish. Of course, you can spice according to your taste or add additional spices if you like.
- 1 cup of small, red lentils
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp of butter
- 6 cups of chicken stock or 2 bullion cubes diluted in 6 cups of water
- ½ tsp of turmeric
- ½ to 1 tsp of salt
- ½ tsp of black pepper or cayenne
- 2 medium potatoes, chopped
- 1 tbsp of lemon juice
- Wash and drain the lentils.
- Melt the butter in a medium sized pot over medium high heat. Add in the onion and garlic. Saute them for 3 minutes or so.
- Add in the vegetable stock and potatoes. Bring it to a boil.
- Reduce the heat to medium, place a lid on, and allow it to simmer for about 20 minutes until the potatoes are tender.
- Add in the tomatoes and allow it to simmer for an additional 10 minutes.
- Put the turmeric and lemon juice in, stir, and turn off the heat.
- Serve and enjoy your lentil soup.
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