Monday, January 09, 2006

Lentil soup

Ingredients (serves 4)

1 or 2 Tbsp. Olive oil
1 Onion, diced
2 Carrots, diced
2 cloves Garlic, minced
1/2 lb dry red Lentils
6 cups water or stock
1 Bay leaf


Pick over the lentils and remove any stones etc. Rinse well.

Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.

Add the lentils, bay leaf, and water to the pan. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.

Optional Additions

Herbs and/or spices can be added to the sauteing vegetables, such as cumin, oregano, red pepper flakes.

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