One of my favorite things to make during the cold winter weather is lentil soup. It’s easy to make and you can add ingredients you have on hand. Since it actually feels like winter in Syracuse, I decided to make some to keep warm. This is the recipe I used .
- 1 bag of dried lentils(1 lb)
- 2 qts of broth( I usually use veggie broth)
- 1 small can of tomato paste
- 3-4 carrots shredded
- 3 gloves of minced garlic
- 1 ½ cup of mushrooms chopped (optional)
- 5-6 small potatoes diced (optional)
- Olive oil
- Salt and pepper to taste
- Sprinkle of crushed red pepper
- Pinch of cumin (optional)
- 1 tbsp. of turmeric (optional)
- 1 tbsp. of paprika (optional)
- A bay leaf
- You can soak lentils overnight. I usually rinse them well and put them in a pot of boiling water to soften up. While the lentils are cooking, I start working on the other ingredients
- In a large pot, heat olive oil over medium heat. Add onions and carrots and stir occasionally until softened.
- Add minced garlic to pot and cook until fragrant.
- Next, add mushrooms, potatoes, and broth and stir together.( Use less broth if you want a thicker more stew like consistency).
- Add tomato paste to the soup and stir until blended.
- By this time, lentils should be feel semi-soft/soft. I usually drain most of the liquid from the lentils and then add them to the mixture.
- Next add seasonings, stirring the soup to blend them in and cover.
- Stir occasionally and let it cook(about 40 minutes)
- You may want to give it a quick taste and make sure lentils and potatoes have softened and it’s seasoned to taste.
- Once the soup is done, serve immediately.
This soup is also great served over rice or with some nice crusty bread. Spinach/kale and sausage also make great add-ins to this soup as well.