Lentil Soup
Red lentils need no soaking and fall apart as they cook, which makes this soup thick and ready in about half an hour. Softened onion, carrot and garlic give it a sweet base, and a single bay leaf keeps the flavor savory. It uses a handful of pantry staples, and the method is easy to adapt with cumin, thyme or chili, plus lemon at the end.
Instructions
Pick through the lentils and discard any stones or debris, then rinse them well under running water.
Warm the olive oil in a large pan over medium heat. When the oil is hot, add the diced onion and carrots and cook for a few minutes, until they begin to soften.
Stir in the garlic and cook briefly. If you want to season the vegetables, this is the moment to add spices or dried herbs such as cumin, thyme, oregano or red pepper flakes.
Add the lentils, bay leaf and water or stock to the pot. Simmer over low to medium heat for 20 to 30 minutes, until the lentils are soft.
Serve the soup hot. Hot sauce can be added to taste, and a squeeze of fresh lemon juice just before serving brightens it.
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