I have been making this lentil soup for twelve years now. It’s filling, fast, full of vegetables and used to be all of my roommate’s favourite – hence why it’s named after one of them. I don’t get to make it much anymore, as my husband is allergic to lentils, but I still dust off this old gem when I can.
Dried lentils cook quickly, so I don’t recommend buying the much more expensive canned lentils. High in fibre, iron and protein, they fill you up and keep you strong! They also have such a unique savoury flavour – it doesn’t take all that much to make them delicious!
Valeria’s Lentil Soup
Makes 8 servings
Prep time: 10 minutes
Total time: 40 minutes
2 cups green or brown lentils, rinsed
1 small onion, any colour, peeled and diced
1 bunch green onions, white and green parts, sliced thin
Large handful of cilantro, finely chopped
1 sweet bell pepper, any colour, diced
1 large tomato, diced
5 cloves garlic, minced
1 tablespoon mustard, brown or yellow
1 1/2 tablespoons soy sauce (tamari, if you’re looking for gluten-free)
1/2 tablespoon dried thyme
1 large potato, diced (substitute 1 green plantain, diced)
1 large carrot, peeled and diced
1 to 2 litres water
Salt and pepper, to taste
Rinse lentils and place in a large pot with enough water to cover. In a skillet, over medium high heat, combine the red onion, green onion, cilantro, bell pepper, tomato and garlic. Sprinkle with a pinch of salt and sautee until they begin to sweat, add the mustard, soy sauce and thyme and stir to combine. Cook until all the vegetables are soft and the contents are sauce like. Add the sauce, potatoes and carrots to the pot with the lentils. Turn the heat to medium high, bring to boil and then lower the heat and simmer for about 20 minutes, adding more water as needed, until the lentils, potatoes and carrots are tender. Taste for seasoning and adjust to your liking. Serve hot, with rice or alone.
