Lentil soup
There’s something life-affirming about coming in from the bitter cold, shedding your raincoat and curling up with a bowl of hot soup. I have a few banked soup recipes for such wintery times, and this lentil soup recipe is one of my favourites. It’s delicious, cheap, plentiful and long-lasting; a hint of cayenne pepper gives it flavourful warmth and the carrots provide extra fibre for a well-rounded meal. It’s one of my go-to recipes when I’m on a very tight food budget. If you’ve never made lentil soup before, you’ll be surprised at how easy it is, especially if you use a food processor to chop the vegetables.
Mildly Spicy “Soul In a Bowl” Lentil Soup
Ingredients: 1 tbsp. olive or canola oil 1 large onion, chopped 2–3 carrots, coarsely chopped 4 cloves garlic, minced 1½ cups brown lentils, rinsed and drained (use canned lentils — they are convenient and reasonably priced!) 1 stalk celery, chopped 28 oz. can diced tomatoes 5 cups water Salt and pepper, to taste ½ tsp. dried basil ½ tsp. dried dill 1½ tbsp. lemon juice ¼ tsp. cayenne powder
Method:
Heat oil in large soup pot. Add onions and carrots and sauté on medium heat for four to five minutes, until onions are golden. Add garlic and sauté for two minutes longer; add a few tablespoons of water if the vegetables are sticking to the pot.
Add remaining ingredients except lemon juice and cayenne.
Bring to a boil, reduce heat and simmer for one hour, until lentils are tender. Stir occasionally. Add lemon juice and cayenne pepper, and adjust seasonings to taste.
Makes eight to 10 servings and freezes well.
– Inspired partially by Meal Leani Yumm by Norene Gilletz
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