Description
This red lentil soup is easy to make and requires little more than the occasional stir. Because red lentils fall apart when cooked, you don’t even need to purée the soup once it’s done. Just grab a spoon.
Scale
Ingredients
- 2 tbsp butter (use butter, not oil. You want the flavour.)
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 4 stalks celery, finely chopped
- 2 cups red lentils, rinsed
- 2 tbsp dried cumin
- 8 cups water (or chicken or vegetable stock)
- salt and pepper to taste
- freshly chopped cilantro (optional)
Instructions
- In a large saucpan or Dutch oven, melt the butter over low heat. Add the onions, carrots and celery, tossing to coat in the butter. Don’t fry. Add the lentils and cumin. Stir to coat.
- Add the water or stock and turn the heat to medium-high. When the soup just comes to the boil, reduce the heat to maintina a simmer. Cover and simmer for 2 hours, adding salt and pepper to taste.
- Serve hot, sprinkled with freshly chopped cilantro, if using, and a generous grinding of black pepper. There’s no need to purée the soup as the lentils will fall apart on their own.
- Note: Stock will add more flavour, but the original recipe said to use water and it’s still tasty.
Notes
Stock will add more flavour to the soup, but the person who told me the recipe said to use water. Even with water, it’s still tasty.