Red lentils are beautiful, almost-paper-thin, orange jewels, that turn into a delicious soup in a relatively short amount of time – about 20 minutes. Add about 10 minutes of prep time for a total of about 30 minutes to have a delicious lunch or dinner soup.
There are so many reasons to eat lentils. They’re inexpensive, easy to cook, and a great source of iron.
I’ve been wanting to recreate my grandmother’s lentil soup for years, but with little effort and success, I gave up a while ago. And then I read this recipe and got inspired. Lucky for me, it is a great recipe that I played with to fit what I had on hand, and my own taste.
And, feel free to add your own additions, and top with some crème frâiche or yogurt.
Red Lentil Soup
- 2 cups of red lentils (organic if possible)
- 4 cups of water
- 4 cups of chicken stock (or vegetable stock)
- one medium size red onion, diced or processed into small pieces (or other type of onion)
- 2 carrots, peeled and sliced
- 4 uncooked sausages, sliced (optional)
- 3 to 4 tablespoons of tomato paste (or ketchup)
- 4 garlic cloves, finely diced (frankly, I put the onion and garlic in a food processor and whirl away)
- 1 tablespoon of thyme (fresh or dried)
- sea salt and a pinch of cayenne pepper (about 1/2 teaspoon of salt to start and then additional salt to taste later)
- olive oil
- Place about 2 tablespoons of olive oil in a soup pot (with a capacity for at least 10 cups of liquid) and warm on low to medium heat.
- Add the sausages, onions, garlic, and tomato paste, and warm for about 5 minutes, stirring occasionally.
- Add the remaining ingredients, stir, and bring to a steady simmer.
- Cover and simmer for about 20 minutes.
- Enjoy! Store in the refrigerator to be reheated, or freeze for later.