I know, the recipe title might seem a tad boring and who hasn't made lentil soup before, but hey! This soup is so amazing in its simplicity and taste. It has been my latest favorite and I make it all the time. Even my dad and mom really loved it when I made it for them. I love how the veggies boil into a flavorful broth and red lentils give the needed heartiness and creaminess. I like to boil the lentils until they are mushy. That way the soup has just the right texture. Al dente lentils give me the shivers and not the good kind. This soup also reminds me of split-pea soup, so basically it's a quick and easy version of it.
The first time I made this exact soup was in our forest cabin. I absolutely craved lentils in a comforting veggie broth and it came out lovely. Me and my love ate the whole pot full of this goodness in one day. And this recipe serves six people. I'm pretty sure it's also wonderful when frozen and heated up later. Just in time when you're in mood for this kind of soup. And during the winter time, it's basically every day. So dig in, my friends! Grab a big chunk of good old bread and enjoy.
Time: 35 - 40 minutes
Serves: 6 people
Serves: 6 people
- 10 cups / 2400 ml boiling water
- 2 - 3 Tbsp oil
- 2 onions
- 2 garlic cloves
- 1 larger carrot
- 1 ½ cup / 300 g dried red lentils
- 2 heaping tsp dried dill
- 2 heaping tsp dried parsley
- 2 large potatoes
- 2 ½ - 3 tsp salt
- (fresh parsley or dill for garnish)
Use a kettle to bring water to a boil, so it will be ready when the time comes. Heat-up a thick-bottomed pot. Add oil and chopped onions. Cook for a couple of minutes. Add crushed garlic and carrot cubes. Cook for a couple of minutes. Add lentils and dried herbs. Cook for half a minute. Add boiling water, stir and cover the pot with a lid. Let it boil for 10 minutes. Add potato cubes and salt. Boil for about 20 minutes, until the carrot is completely soft and the lentils are mushy. Taste for salt, garnish with fresh herbs and serve.
