Lentil Soup (truly good and easy - eat your lentils!) Recipe #72971
A wonderful lentil recipe and very, very easy to make. Lentils are one of my favourite pulses. I'm sure this soup will make them one of yours. Freezes beautifully to provide you with dinner later on down the line when time short and you want a meal on the table - fast!
2½ hours | 10 min prep
SERVES 8
- 2 large onions, chopped
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 6 celery ribs, chopped
- 3 carrots, chopped coarse
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme, crumbled
- 5 cups water
- 5 cups chicken broth
- 2 bay leaves
- 2 teaspoons dark brown sugar
- 2 tablespoons ketchup
- 3 cups coarsely chopped canned plum tomatoes
- 2 cups lentils, picked over and rinsed
- 1/2 cup dry sherry
- Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
- Cook vegetables 10-15 minutes, until softened.
- Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.
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5 stars