This is one of my favorite soup recipes. It’s become so easy I can make it in about an hour, including cooking time. I use red lentils because they cook up faster than green ones. Lentil soup is my go to recipe when I need something quick and when I have a guest for dinner and want to impress them. I’m not kidding – everyone loves this soup!
I love soups in the winter especially, and yes, we do have winter in Texas. Another bonus: this recipe is crazy inexpensive to make, and most of the ingredients will be staples in your kitchen.
One thing I’ve added is Better Than Bouillon, and no, this is not an ad for Better Than Bouillon and they did not pay me to mention them. I just love this stuff. I promise, once you try it it will become a staple in your kitchen, too. It’s so flavorful you can probably skip the other spices in a pinch.
This soup is great for vegetarians, and you can adapt it for vegans. Lentils are a great source of protein, too. You can add other veggies to suit you own taste like celery, chickpeas, or tomatoes.
It’s all good!
Garlicky Lentil Soup Recipe
2 or 3 T. of cooking oil (like sesame, canola, or safflower)
1 quart of filtered water
1 C. red lentils (you can substitute green)
1 onion finely minced
2 or 3 garlic cloves finely minced
1 T. chopped parsley
2 T. chopped cilantro
3 carrots, chopped
1/2 t. tumeric
1/2 t. cinnamon
5 t. of Better Than Bullion – vegetable flavor
In a large stainless steel saucepot, saute the onion until just transparent on medium low heat. Add the garlic and cook a few seconds longer. Don’t brown the onion or the garlic.
Add the water, spices, carrots, and lentils. Bring to a boil and then reduce the temperature to low. Add the Better Than Bouillon (1 teaspoon per cup of water). Stir well. Add the parsley and cilantro and cover. Cook about 20 – 30 minutes or until the lentils are tender.
Serve hot with parsley to garnish.
All materials copyright ©PennySadler 2013