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.
See more recipes for lazy cooks who like to eat well here.
Literally love lentil soup! This one looks delicious!!
Thanks! It’s so versatile the possibilities are endless! Cheers.