I’ve experimented with lentil soups over the years and this is the one I always go back to because of its heartiness and versatility – and it costs a few dollars to make. I like to make this soup every few weeks and freeze portions for a rainy day.
When I have absolutely no will to cook after an exhausting day at work, there’s always lentil soup, with bread and cheese, or even better, a grilled cheese. Sometimes, in moments of desperation, I heat up a batch by throwing a completely frozen portion into a pot.
- 2 tablespoons of olive oil
- 1 diced medium onion
- 2-3 minced garlic cloves
- Diced vegetables (whatever you have in fridge: e.g. peppers, carrots, eggplant, celery, mushrooms etc…). If you have no veggies, it will still taste great!
- 2 cups dry green or brown lentils (no need to pre-soak lentils)
- Chicken or beef broth (1-2 cubes or 1-2 tablespoons powder or 3-4 cups liquid broth)
- Add enough water so it looks like soup!
- Suggested spices: 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon oregano, 2 teaspoons dried parsley, 2 bay leaves.
- Salt and pepper to taste
Brown onion in olive oil for a few minutes. Throw in all other ingredients. Bring to a boil and simmer 45 minutes.
Serve with bread and butter.