Basic Lentil Soup Recipe

I love Lentil Soup because it's hearty and can be adapted to so many different cuisines.

Here's a basic recipe that you can customize with your favourite spices.

Basic Lentil Soup Recipe

1 tbsp. corn oil or butter (don't use olive oil for cooking)

1 small onion, finely chopped

1 clove garlic, minced

1 rib celery, finely chopped

1 tbsp. curry powder (or spice blend of choice)

1 pound dry green lentils, well-rinsed and drained

8 cups of water with equivalent stock mix

salt and freshly ground pepper
optional 1 tbsp. of apple cider vinegar

optional 1 small bunch chives/green onions, chopped

Warm the oil in a large saucepan over medium heat. Add the onions, celery and garlic. Cook for 10 minutes, or until the vegetables are tender but have not browned. Add the curry powder (or spice blend of choice) and cook for 1 more minute. Add the lentils and stock. Season with salt and pepper and apple-cider vinegar if desired. Bring to boil.

Reduce the heat to medium-low. Simmer for 1 ¼ hours, or until the lentils are very soft. Keep an eye on the lentils, stir every fifteen minutes or so and make sure you have enough water, add water if needed.  Sprinkle chives/onions over the top before serving.

Notes:

You can also add herbs of choice (ie: dill) but add them with the stock rather than cooking them with the onions and garlic.

For a faster version of this recipe use red lentils and you will only need to cook them for about 1/2 the time and you'll only need about 6 cups of water. Again, keep an eye on the soup and stir every fifteen minutes or so to prevent the soup from burning.

You can freeze this soup! Just cook for about 3/4 of the time and then let the soup cool and put it in a glass or metal container and freeze it until you want to eat it. Just make sure to put the soup in the fridge a day before you want to warm it up. Alternatively, you can take a portion of the soup out before it is fully cooked to freeze and leave a portion for immediate consumption.

Have Fun!