It is Monday again already, so time for a new soup. Today I have red lentil soup ready for you. I am always looking for a way to prepare lentils. They are so good for us, they contain lots of protein and fibre and plenty of other nutrients as well. On top of that, they are very cheap. I always have them on hand either dried or tinned.
Unfortunately I still haven’t been able to convince my kids of the joy of lentils. I really love lentils in curries, when we have Indian food, we always order some lentils on the side. I also make curries with lentils at home and I make veggie burgers with lentils, but so far without any real success with the kids. So I keep serving it to them and also keep looking for other ways to prepare them, I need to persevere here, it is too important! They may just need to taste it a few more times to get used to it, or find that one recipe they do like and then we can get going for more!
So, when looking for a new soup for my blog, I thought, I could try to make a lentil soup. I used to love pea soup when I was a kid. Especially because we always had lovely homemade croutons with that soup, but I also liked the slightly flowery full texture of it. I made this soup from a classical Belgian cook book, the one even all our grandmothers used to have and I served it with some dry cured ham that I had fried a little bit. We had some left from the day before when we had risotto and this worked so well with it. So much better even than lardons.
It is another very simple recipe and you can make it really quickly:
Soup of red lentils
|Prep:||Cook:||Yield: 2 l||Total:|
- 250 grams dried red lentils
- 3 tomatoes
- 2 carrots
- 1 leek
- 1 onion
- 2 cloves of garlic
- 1 bay leaf
- 1 tsp of dried thyme
- Boil the lentils in 2 liters of water. Follow the instructions on the package, the time varies between 20 minutes and half an hour usually.
- In the mean time cut up the other vegetables. Leave the onion pieces fairly big, cut the carrots rather small, otherwise they take too long to cook. Peel and crush the garlic cloves. Also cut up the leek and the tomatoes. There is no need to peel the tomatoes, they can go in with the skin, the soup will be blended anyway.
- Now fry the onion and the garlic in some olive oil until the onion becomes translucent and soft, but not brown. Then add the carrots and cook until they become soft. Add the leek, stir well and keep stewing. Add a little water if needed to prevent burning at the bottom.
- Now add the tomatoes and leave to simmer for about 10 minutes longer
- Now add the lentils to the rest of the vegetables. Also add one cube of vegetable stock for extra taste.
- Leave again to simmer, for 5 more minutes.
- Before you blend the soup, check the carrots are nice and soft and take out the bay leaf.
- Blend really well.
- Serve with lardons or fried dry cured ham if you are not a vegetarian, croutons otherwise.
PS. When the soup cools down it becomes a lot thicker, the lentils seem to keep taking up water. If it has become too thick, just add a little bit of water to it.
from More Than Just Carrots
The other soup posts: