As soon as Fall arrives I get this urge to make soup every day. There is something so cozy about a pot of soup, full of vegetables, simmering on the stove. Lentils are packed with fibre and protein, making this a perfect vegetarian dish to add to your repertoire of quick meals. Here is my take on lentil soup that I adapted from Alton Brown’s recipe.
- 1 1/2 cups green lentils
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 3/4 cup peeled carrots, diced
- 3/4 cup celery, diced
- 3 medium tomatoes, chopped
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1 bay leaf
- 2 litres of vegetable or chicken stock
- Salt & pepper to taste
- Rinse and soak the lentils in water, at least 3 hours or overnight if possible
- In a large heavy pot, heat the olive oil over medium high heat.
- Add the onion, garlic, carrots and celery, and cook for about 3 minutes or until fragrant and translucent, stirring. Add the tomatoes and cook for an additional 2 minutes.
- Add the spices, lentils and stock, and simmer for approximately 45 minutes, until the lentils are soft. Do not over cook this soup as the lentils will disintegrate! Add salt and pepper to your taste.