A good hearty soup goes hand-in-hand with colder weather – especially lentil soup (in my humble opinion). This I’d say is the easiest soup to make, requires minimal effort, is chock-full of vitamins and minerals, and the results are delicious.
Red Lentil Soup Yield: 4-6 servings
1 medium onion, roughly chopped
2C red lentils
2L (8 Cups) water and/or chicken broth
Salt to taste
Mint or parsley for garnish
In a pot, combine water and/or chicken broth, lentils, and onion, and bring to a boil. You might notice a thick white foam at this point, so be sure to scoop it out and discard. Continue this step until all the foam is removed.
Reduce heat to medium and cook uncovered until lentils are tender (about 15-20 minutes).
Remove from heat and add your cumin and salt.
Then, using a hand blender, blend the soup until its texture is uniformed and silky smooth! Garnish with parsley (optional) and squeeze some fresh lemon juice just before serving.
There you have it. A delicious soup that goes perfectly with pizza, and just about anything else!
Bon appétit. xo
Tip: 1. This soup will thicken once cooled. So if you’re reheating the next day, add a bit of water beforehand to allow it to return to its soup-like consistency.