Golden lentil soup
Ingredients
- 1 tablespoon – olive oil
- 1 medium – onion
- 2 medium – carrot
- 3 stalk – celery
- 4 teaspoon – cumin, ground
- 2 cup – lentils, raw
- 6 cup – vegetable broth
- 1 teaspoon – salt
- 1/4 teaspoon – black pepper, ground
- 3 ounce – tomato paste, canned
Method
Step 1. Dice onion, carrots, and celery.
Step 2. Place a large skillet over medium heat. When the pan is hot, add the oil and swirl to coat the pan. Add the diced veggies and cumin. Cook, stirring occasionally, for about 10 minutes, or until slightly softened.
Step 3. Add the lentils and vegetable stock. Bring to a boil, then turn the heat all the way down to the lowest possible setting. Partially cover, and simmer gently for 15-20 minutes, or until the lentils are completely soft.
Step 4. Add salt, pepper, and tomato paste; stir well. Taste for seasoning, and add more if necessary.
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Recipe Info
Tip: Brown Lentils: This is the most common variety. If you see these in the grocery store and the package just says ‘lentils’ it is most likely brown lentils. They have a mild earthy flavor. These work well in soups, stews, and veggie burgers.
Green Lentils: These are similar to brown lentils but have more flavor – slightly peppery. They retain their shape well and with their stronger flavor they are good in salads and side dishes.
Red and Yellow Lentils: These come in a range of colors and are sold ‘split’ which is smaller pieces of lentils. They are sweet and nutty and are common in Indian and middle Eastern dishes. Because they are split and break down more than other lentils, they are really good in soups and stews, and casseroles and can act as a thickener. These cook faster than brown and green lentils and so should be added when there is 15-30 minutes left in the cooking time.
Specialty Lentils: These are typically a lot smaller than other types of lentils. They have an earthy flavor and are very beautiful and so are a great base for salads or as a side dish with a protein.
Green Lentils: These are similar to brown lentils but have more flavor – slightly peppery. They retain their shape well and with their stronger flavor they are good in salads and side dishes.
Red and Yellow Lentils: These come in a range of colors and are sold ‘split’ which is smaller pieces of lentils. They are sweet and nutty and are common in Indian and middle Eastern dishes. Because they are split and break down more than other lentils, they are really good in soups and stews, and casseroles and can act as a thickener. These cook faster than brown and green lentils and so should be added when there is 15-30 minutes left in the cooking time.
Specialty Lentils: These are typically a lot smaller than other types of lentils. They have an earthy flavor and are very beautiful and so are a great base for salads or as a side dish with a protein.