I’ve already posted a lentil soup on this site. That version is equally yummy, but this is the classic version, made with red, not brown, lentils.
Serves: 4. Prep: 5 minutes. Cooking time: 30-40 minutes.
Stores: In the fridge, 3-4 days. In the freezer, up to 3 months.
- Chopping board
- Soup pot, with lid
- Wooden spoon
- Cup measurement
- Teaspoon measure or teaspoon
- Measuring jug
- 1 tablespoon oil
- 2 onions
- 2 teaspoons ground cumin (optional)
- 1 teaspoon ground ginger (optional)
- 1 teaspoon ground coriander (optional)
- Pinch red chillies (optional)
- 2 cups red lentils (~350 grams)
- 1-2 tablespoons stock powder, or 2 stock cubes
- 1.5 litres hot water
- Heat the oil in the pot.
- Finely chop the onion and add to the pot.
- When the onions are beginning to soften, add the spices and stir. This helps release the flavour in the spices.
- Add the lentils and stir for a minute or so.
- Make the stock with 0.5 litres hot water and add to the lentils. Stir and leave for about 5 minutes. At this point, most of the water will be absorbed.
- Add the rest of the water.
- Leave to simmer until done. It usually takes about 30-40 minutes in total. It’s done when the lentils are soft and mostly dissolved.
- Stir every now and again to stop the bottom from burning.
- Lentil and carrot soup: Add two grated carrots at the beginning, and let them cook with the lentils.
- Lentil and tomato soup: Replace 200 ml of the water with a tin of chopped tomatoes.
- Exotic: Add a generous tablespoon of crunchy peanut butter for added thickness and comfort, plus a little nutty crunch.
- Add anything you want: Think it’s too bland? Add chillies. Want more umami? A teaspoon of Marmite is the ticket.