Lentil Soup Recipe

IMG_5211Every once in a while I find myself in a phase. I had a shawarma phase, bran muffins phase, and samosa phase. I would go around different stores selling these foods and see which ones I liked best or make different versions myself. Now I’m on my lentil soup phase! I know it’s a little weird considering it’s scorching hot outside and I’m on a soup phase. The good part about lentil soups is that you can eat them warm. Lentils also have awesome health benefits. They are high in protein and good for your digestion!

I have made multiple versions of lentil soup. They absorb spices and herbs quite well so it’s fun playing around with different flavours. Here is a super easy lentil soup recipe!
Ingredients:

  • 1 ½ cups uncooked lentils of your choice
  • 5 ripe tomatoes
  • 4-5 cloves of chopped garlic
  • fresh basil and lemon thyme leaves
  • dried rosemary
  • spinach
  • salt and pepper
  • extra virgin olive oil
  • ~2 cups of water

IMG_5205From what you can tell, I’m drawing inspiration from Italian flavours with the garlic, olive oil and fresh herbs.

IMG_5210Procedure:

  1. Start by peeling and chopping 4-5 cloves of garlic
  2. Set the garlic aside then move on to dicing the tomatoes.
  3. Once the tomatoes are diced, start roughly chopping the fresh herbs (you can also just tear them in smaller pieces instead)
  4. In a hot medium size pot, pour in the extra virgin olive oil into the pot then swirl it around so that the entire bottom surface has enough oil
  5. Add the chopped garlic into the pot
  6. Sauté the garlic until the edges turn brown
  7. Once the garlic edges turned brown, you can add the diced tomatoes, salt, pepper, chopped herbs and dried rosemary
  8. When the tomatoes release their juices you can add the uncooked lentils into the pot (use a small to wash the lentils before adding them into the pot to take out any impurities)
  9. Mix the ingredients around then add the water. Add a pinch of more salt and pepper before closing the lid
  10. Check on the lentils once in a while to make sure they don’t burn or if they need more water (I like to add a little olive oil when I check them so they don’t stick at the bottom of the pot)
  11. Meanwhile, chop or tear your spinach leaves in smaller pieces.
  12. After 10 minutes, add the spinach into the pot.
  13. Check the pot after 5-7 minutes then check if the lentils are cooked.

I used Chinese five spice and spicy sesame seed oil at a different version and it’s by far my fave! Try out different flavour combinations and let me know which ones are your favourites by leaving a comment below!

Always,

-K

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