The best thing to have on a cold, wet, rainy day like today is lentil soup. It doesn’t take long to make and is hearty, filling and warming.
I got this recipe here, but as always, modified it to suit my taste (I left out the lemon juice and the pepper, and I didn’t have any bay leaves, but didn’t miss them at all).
- • 1 tsp vegetable oil
- • 1 onion, diced
- • 1 carrot sliced
- • 4 cups vegetable broth
- • 1 cup dry lentils
- • 1/4 tsp pepper
- • 1/4 tsp dried thyme
- • 2 bay leaves
- • dash salt
- • 1 tbsp lemon juice
- In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
- Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.
- Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.
I always double soup recipes so I can have the leftovers for lunch throughout the week.