With minus-double-digit weather outside, and a sore throat that’s lasted a full week, it was an easy choice for me to decide to make red lentil soup a couple of days ago.
It’s definitely a winter soup, thick and warming. Sometimes I like to purée it with an immersion blender, but this time I was happy to leave it chunky. It wasn’t very pretty, though, so I’m just including a picture of the vegetables.
I have three go-to red lentil soup recipes, but this time used them only for inspiration. I referred to them to make sure my proportions of lentils, water and vegetables were on target. The recipes I usually use are the Lemon-Lentil Soup from The Organic Kosher Cookbook, by Aviva Allen; Red Lentil, Vegetable & Barley Soup from MealLeaniYumm! by Norene Gilletz; and Lentil Vegetable Soup from Simply HeartSmart Cooking by Bonnie Stern.
This is the version I came up with a couple of days ago, inspired by my favourite soup recipes and the ingredients in my kitchen:
Red Lentil Soup
2 tbsp. olive oil
3 shallots, chopped
2 cloves garlic, minced
2 stalks celery
1 1/2 cups baby carrots, cut in pieces
1 yellow squash
2 cups red lentils, rinsed
8 cups of water
basil, oregano and thyme to taste
2 tbsp. fresh parsley
salt and pepper to taste
1. Sauté onion and garlic until just starting to brown.
2. Add the rest of the vegetables, and stir together.
3. Add lentils, water and spices.
4. Bring to boil, then turn down heat, and simmer 30 minutes.
5. Add parsley, and cook five more minutes.
6. Add salt and pepper to taste.
Enjoy! (It’s even better the next day.)