Snowpeas Lentil Soup
From snowpea 18 years ago
- 60 minutes to make
- Serves 6
My favourite lentil soup... It's very flexible, you can add whatever vegetable you have on hand: I've been known to add cabbage, leeks, parsnips, and even turnip to this basic recipe. Freezes well, and if you get tired of it, just whizz it with a mixer wand and top with crème fraîche for a quick change of pace! Read more If you are vegan, simply omit the dairy toppings. See less
Ingredients
- 1 cup du Puy lentils shopping list
- 5 cups good vegetable broth shopping list
- 2 cups of mirepoix (that’s the fancy name for a mix of equal amounts of diced carrots, onion, and celery) shopping list
- several cloves of chopped garlic shopping list
- 1 tablespoon of olive oil shopping list
- 1 large can of diced tomatoes, undrained shopping list
- 1 tablespoon dried oregano shopping list
- 1 teaspoon mild curry powder (or more, to taste) shopping list
- 1 teaspoon chili powder (or more, to taste) shopping list
- a handful of chopped parsley (optional) shopping list
- salt and pepper to taste shopping list
How to make it
- Sort through the lentils to make sure they’re clean and rock-free.
- Simmer the lentils in the vegetable broth for 25 minutes
- Heat the tablespoon of oil and sauté the mirepoix and garlic until fragrant and crisp tender
- Add the vegetables to the simmered lentils, along with can of tomatoes, and the seasonings (hold the fresh parsley until 5 minutes before you are ready to serve)
- Simmer for 40-60 minutes
- Served topped with freshly ground parmesan, a salad and a crusty bread.
People Who Like This Dish 3
- leroux Surfside Beach, SC
- snowpea CA
- lizmari Fort Collins, CO
- pintobean New Port Richey, FL
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