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Red Lentil Soup

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Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Soup, Vegan

Tags: boiled, recipes for soup, recipes using bay leaf, recipes using broth and stock, recipes using carrot, recipes using garlic, recipes using red lentil, recipes with images, recipes without cooking time, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARed_Lentil_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARed%20Lentil%20Soup&oldid=4518501

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1–2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • ½ lb dry red lentils
  • 6 cups water or stock
  • 1 bay leaf

Directions

  1. Finished lentil soup, with potatoes, parsley, and dill addedPick over the lentils to remove any debris if needed. Rinse well.
  2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
  3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
  4. Serve hot.

Notes

Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, and/or red pepper flakes.

Hot sauce can be added to taste. Freshly-squeezed lemon juice is a nice addition, preferably immediately before serving.