Three lentil soup
Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting.
Soup for me is second nature and I don ‘t need a recipe to make it. Soup base is often a sauté of aromatics: small-diced onion, garlic, carrots and celery and from there I build up the soup I want to make: beans, legumes, grains, vegetables, pasta etc. Measurements are least important when making soup and in time you just develop a feel for it. Once you are comfortable with the process you don’t need to follow any recipe and just make your own.
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 celery rib celery, with leaves attached, diced
1 carrot, peeled and diced
1/2 red pepper, diced
1 teaspoon turmeric
1/2 teaspoon cumin
1 cup brown lentils
1/2 cup green lentils, sorted and rinsed
1/2 cup red lentils (whole)
6-8 cups stock or water
Salt and pepper
Heat the olive oil in a soup pot, add the onion and cook until translucent.
Add garlic and cook until fragrant.
Add the carrots and celery and cook until they begin to soften.
Add turmeric and cumin, salt and pepper and stir to blend.
Add the all lentils and stir.
Add stock and bring to a boil.
Lower heat and simmer until the lentils are cooked through, about 30 minutes, adding more stock or water as needed.
Add salt and pepper top taste.
Garnishes: spiced oil, cashew cream or chopped flat leaf parsley.