Easy Peasy Lentil Soup
Prep time:
Cook time:
Total time:
yield: 4-6
- 1 garlic clove, crushed
- ¼ red onion, sliced
- 1 teaspoon of olive oil
- 3.5 cups Puy lentils
- 1 carrot, peeled and chopped into small pieces
- 4 celery stalks, washed and chopped into small pieces
- ½ teaspoon cumin
- ½ teaspoon rock salt
- 4 cups water
- Chopped coriander, to serve
- Crushed toasted cashews, to serve (optional)
- Soak 1.5-2 cups dried lentils covered in water overnight
- Drain and rinse before using
- Heat oil in a large saucepan
- Once hot, add the garlic and onion
- Cook for a few minutes until starting to soften
- Add the remaining ingredients and bring to the boil
- Cover and lower to medium
- Cook for 30 minutes or until the lentils and vegetables are tender
- Season to taste with salt and pepper if required
- Using a stick blender, process to a chunky-style soup
- Top with the coriander and cashews to serve
Storage
This soup once cooled, can be stored in an airtight container in the fridge for up to 4 days.
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/06/20/easy-peasy-lentil-soup/
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