Yellow Lentil Soup

Lentils are edible pulse which i love the most. You can make from them almost whatever you want: oatmeal, soups, casseroles and even spread based on lentils. Today I will tell you how to cook a soup of yellow lentils without using a blender and extra fatty foods, so sit back and read the recipe below!

Before I start let’s make one thing clear about lentil. You can find several types of lentils on the market: red, black, yellow and green. Green and black lentils are good for soups but not suitable for creamy ones because they preserve their round shape during boiling process. For this recipe I would recommend to use red or yellow ones, as if they split after 30-40 minutes of cooking and you can literally mash it with a fork.

Serving size – 4 medium bowls. 

List of ingredients:

Yellow lentils - 250 grams

Onions - 2 

Garlic - 2 cloves

Olive oil - 4 tbsp

Cumin - 1 tsp

Lemon juice - from half a lemon

Parsley - a small bunch

Salt - to taste

Pepper - to taste

Toasted bread and vegetables - to serve

Method:

Finely chop the onions and place them in a cold pan with olive oil. Cook over medium heat, stirring constantly until the onions become brownish.

Once the onions are brownish, add finely chopped garlic and cook for 35-50 seconds, until you smell the garlic.

Once you felt the garlic, pour in 4-6 cups of water* and place your lentils into the pan. Bring to a boil, stirring occasionally. Reduce heat to medium and cook for another 30 minutes, stirring occasionally.

Lower the heat to medium low and continue cooking for another 45-50 minutes, until the lentils are split.

* I usually add approximate amount of water and don’t stick to the rule – 2 cups of water to 1 cup of lentils.

If the soup seems too heavy add one more glass of water and bring to a boil.

Remove your ready soup from heat, add cumin, lemon juice, salt, pepper and the finely chopped parsley.

Serve your soup with some vegetables and toasted bread.

Bon appetit!