Lentil Soup

Lentil soup

Lentil soup

It’s the kind of day that calls for a warm soup. I used a can of (organic Northwest) lentils to make the soup, but you can also use dried lentils.

Prep
If using dried lentils: soak 1 1/2 cups lentils overnight
Chop 1 small onion
Measure 1/4 tsp. cumin, 1/8 tsp. Hungarian paprika and 1/2 tsp. salt

Simmer
In a small crock pot or Dutch oven, put in 1 can lentils or 1 1/2 cups soaked dried lentils. Add 1/2 cup water or stock. Add onions and spices. Simmer until the spices meld, 1 hour on low or 3 hours in crock pot.

If you want to get really fancy, you can saute the onions in a bit of olive oil, add the spices at the last minute to let them bloom, add to the lentils, and deglaze the pan with the water.

By the way – I’m joining Fight Back Fridays at Food Renegade, check it out!


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