The mighty lentil shows its strength again in this quick and easy recipe for two. This is pretty close to the soup I had when I was first introduced to lentils. I was just a kid, so my palate couldn’t immediately de-construct everything I tasted in it, but I know it had the distinct flavour of celery and that it was spicy.
1/2 cup brown lentils (Green or French would also work fine)
2 cups water
1 small onion, peeled and chopped small
1 medium carrot, peeled and sliced thing
2 stalks celery, leaves included, sliced
1 hot pepper, your choice, diced
1 cup canned tomatoes, squished
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon coriander (not the herb, the spice)
1/4 teaspoon cayenne pepper, or more to your taste
1/4 teaspoon salt
In a small sauce pan, combine all of the ingredients. Bring to a boil over the highest heat your pot can handle, stirring occasionally. Lower the heat so the soup is at a simmer for about a half an hour, until the lentil are soft and delicious. Serve hot.