Lentils were some of the first peas that I cooked when I decided to stop eating meat. I grew up eating them but never really cooked them. They're surprisingly easy to cook and are very filling.
I have now cooked this soup with the brown lentils and the green lentils. The green ones also turn brown once cooked which was something I never knew. In any case, they're both delicious!
To give the lentils an added burst of flavor, I used lemon juice towards the end. If you've never put lemon juice in your lentils, NOW is the time to do so. It will blow your mind.
I used to cook them without it but once I tried the lemon juice, well, let's just say there's no going back to plain ole lentils.
- 2 Tbsp oil
- Tbsp minced garlic
- ½ cup chopped onions
- 1-2 large chopped carrots
- ½ cup celery stalks chopped
- 1 tsp curry
- 1 ½ cup dry Lentils (washed and drained)
- 1 tsp cumin
- 2 Bay leaves
- 1 tsp coriander
- 1-2 sprigs of Thyme
- 3 cups water
- 3 cups vegetable stock
- ¼ cup lemon juice
- 1 tsp flour
- salt to taste
- On low to medium heat saute onions and garlic for two minutes or until onions are tender
- Add carrots and celery and cook for a 3 minutes covered
- Add lentils, water and vegetable stock
- Add curry, cumin and bay leaves.
- Simmer for about 30 minutes until lentils are soft/cooked. Add more liquid if needed
- Mix flour and lemon juice and stir into soup
- Add salt