Saturday, February 04, 2012

Lentil Soup

Sorry for the lack of consistent posts lately then spamming you guys with multiple ones, I would like to have excuses like I was swamped with work or school or I had personal projects going but honestly I was just lazy.

But I'm back and I'll be posting like a mad woman now. I know you guys missed me, I missed you guys too.

So a week or two ago I made lentil soup, really good lentil soup! It was rich, thick, creamy and delicious.


2 Teaspoons Olive oil
1 Onion, diced into 1/4″ pieces
4 Garlic cloves, minced
2 Large Celery rib, diced into 1/4″ pieces
1 Large Carrot, diced into 1/4″ pieces
1 Medium Potato, diced into 1/4" pieces
1 1/2 Cups Lentils (red or green will work, I used green)
1 Litre Vegetable broth (I only had chicken stock)
2 Cups Water
2 Teaspoon ground Cumin
1/2 Teaspoon Cayenne pepper
1/4 Teaspoon Turmeric
3 - 4 Sprigs Oregano
2 Teaspoon Lemon juice
Salt and ground pepper, to taste
* I added 3 Slices of bacon, diced (but if you want to keep it vegetarian, you can omit it)


1.  Over medium-high heat, in a medium to large pot, heat the oil and add the bacon (if you are using it), onion and garlic and cook until fragrant, about 2 or 3 minutes.

2.  Add the celery and carrot and cook for another 5 minutes. Add the potato, lentils, broth, cumin, cayenne pepper, oregano and turmeric. Bring to a boil, then cover and simmer until all the vegetables are very tender. This should take 40 to 50 minutes.

3.  Puree the soup in batches, using a blender, and return it back to the pot. Or blend carefully right in the pot with an immersion blender.
* I only blended 3/4 of the soup so it would still have some texture.

4.  Finally add the lemon juice and season with salt and pepper.

This is a super hearty soup that can be eaten as a meal, maybe with some bread.

Also note when making this soup, your house will be filled with the smell of curry but it's just the smell of cumin.

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