Lentil Soup Ⓥ

• colander
• pot or Dutch oven with lid
• 2 wooden spoons
• frying pan or wok

• 2 c dry green, brown, or black lentils
• 5-6 c vegetable stock
• 1 t salt
• 2 T olive oil
• ½ c onion, chopped
• 2-3 cloves garlic, minced
• 1 T soy sauce
• 1 t cumin
• 1 t paprika

Place in pot with stock, bring to a boil, lower heat to simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Add salt and continue cooking until tender – another 10 minutes or so. (Add more liquid as needed, but not too much.)

Meanwhile, heat the olive oil in the frying pan, add onion, and sauté for 5 minutes. Add garlic and soy sauce and sauté another 2 minutes.

Stir onions and remaining spices into the lentils, taste, and adjust seasoning. Serve hot.

Lentil soup freezes beautifully, especially if you save it into
single-serving containers. To reheat, put a bit of water in a pot, add the frozen soup, and cook over medium heat, stirring and flipping the frozen block of soup frequently. The soup will melt into the water within minutes.

Don’t miss my recipe for red lentil soup.