I love lentil soup - but it's amazing how many people think that they don't like it. Given the wide variety of recipes across the world, I'm sure there are some less tasty than others. Nevertheless, it's a great, cheap nutritious meal. Lentils cost about $1 a bag, and you don't even need a full bag to make a very large pot of soup.
Here's my favorite soup recipe. I tserves about 10 people - so be prepared for leftovers.
1.5 cups of lentils, washed.
1 cup barley
1 onion
2 carrots
2 potatoes
1 clove crushed garlic
1 pkg frozen spinach (optional)
6-8 cups of chicken or vegetable stock
0.5 tps turmeric - (optional)
2 tsp oregano
2 tsp cumin
2 tbsp freshly chopped parsley.
1 tsp freshly ground pepper (iif you like it spicy, add crushed red pepper - about 1/2 tsp)
1 tsp olive or canola oil
Method:
Chop the onion and gently saute in the olive oil, with the crushed garlic. Add the chopped potato, carrots, barley and lentils and stir fry for about 2 minutes. Add stock, spinach if using, and all herbs/spices.
The stock adds a lot of salt to this recipe, so don't add salt until just before serving. Cook slowly for about 45 minutes..... the potatoes and carrots should be soft enough to stick a fork into..
You can eat as is, or for a smooth soup, blend in batches in a blender before serving. . This does tend to thicken up as it cools, so if it's too thick, just adjust by adding more stock or water and let blend. This is one of those soups that tastes better a day or two later, so keep some in the refrigerator. Any leftovers can also be frozen and should keep for up to 3 months. Serve alone, with whole grain bread or with a sandwich for a full meal.
Note: If you don't like the indian type spices that I use here - then feel free to experiment with what you have in the cupboard.. I have used Montreal spicy steak seasoning instead of the turmeric/cumin/oregano and enjoyed it that way If you have a great recipe - or you made changes to this recipe - please feel free to share your comments here..
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