FARMHOUSE LENTIL SOUP

I like cooking with red lentils as apposed to darker lentils because they cook through easily and don’t need to be soaked beforehand. Lentil soup is usually cooked and blended (puréed) before serving. We don’t all own blenders or have time to clean both a pot and a blender, so I’ve decided to skip the blending part. And guess what? I like it even more! The soup looks more interesting and has more texture. I enjoy the contrast of warm soup with fresh leafy greens. So right before the soup is served, I throw in a couple of handfuls of whatever I have, this time it was kale leaves. 

DESCRIPTION

Wholesome soup with a prep time of 20 minutes and a cook time of 35 minutes.

INGREDIENTS 

• 3 tablespoons olive oil

• 2 white onions, diced

• 2 tablespoon salt

• 15 cracks black pepper

• 1 cup red lentil, washed

• 4 carrots, diced

• 1 medium potato, diced

• 5 cups water

METHOD

Step 1: Onions

Place a large deep pot on the stovetop and set the heat to medium high. Add the olive oil. When you start smelling the oil’s perfume as the the oil is heats up, add the onions, the salt and the black pepper. Cook the onions until translucent, around 7-8 minutes. 

Step 2: Remaining Ingredients 

Add the lentils, carrots and potatoes and stir for 3 minutes.

Step 3: Soup

Add the water, season with salt and pepper again if needed, cover the pot with the lid and bring to a boil. Once boiling, reduce the head to medium low and simmer for 30 minutes. 

Step 4: Serving 

After simmering for 30 minutes, poke one of the potatoes or carrots to make sure they’re cooked all the way through. You may serve the lentil soup as is, or the traditional way which is pureed. You can serve the soup with, leafy greens, lemon and toasted bread.

Photography, Recipe, Food Styling, Prop Styling by: TALA SOUBRA

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