Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and Middle East.
Variety of Lentil Soup
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt.
Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
- 1 tablespoon olive oil
- 2 carrots
- 1 onion
- 5 cups vegetable stock
- 1 cup natural yogurt
- 1 cup brown lentils
- 1 tablespoon lemon juice (optional)
- 1 clove garlic (optional)
Get a pot, pop it on a low heat and add the olive oil.
Cut the carrots, onion and grate the garlic.
Throw them in the pot, cook for a minute or two and chuck the lentils in after.
Stir a little until the lentils are covered with oil (they open their pores which then tastes better).
Add the vegetable stock and yogurt.
Let the soup simmer for 15-20 minutes on low heat.
Season with salt and pepper.
Add the lemon juice.
Blend it with a hand blender if available, don’t worry if you can’t.
Eat with bread, add your favorite herbs for variety, and some more yogurt or sour cream.