Cookbook:Lentil Soup

Lentil Soup
Category	Soup recipes
Servings	4

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Ingredients

• 1–2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• ½ lb dry red lentils
• 6 cups water or stock
• 1 bay leaf

Procedure

1. 

   Finished lentil soup, with potatoes, parsley, and dill added

   Pick over the lentils to remove any debris if needed. Rinse well.
2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
4. Serve hot.

Notes, tips, and variations

• Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, and/or red pepper flakes.
• Hot sauce can be added to taste. Freshly-squeezed lemon juice is a nice addition, preferably immediately before serving.