Hearty lentil soup

Wow! I’ve been so busy.  It’s seems like it’s been ages since I’ve had a home-cooked meal.  I’ve been planning to make this soup for some time now but only just got around to actually doing it.

It’s pretty easy to put together and is a hearty option for dinner.

What to use

1 cup lentils (washed and drained)

1  white onion (sliced)

2 celery stalks (diced)

2 cloves garlic (minced)

1 tbs shadon beni (finely chopped)

3 tbs spring onion or chive (finely chopped)

2 carrots (sliced)

3 cups pumpkin (cubed)

2 tomatoes (diced)

3 cups water or vegetable stock

2 bay leaves

salt and pepper to taste

1 tbs lemon juice

parsley for garnishing

2 tbs olive oil

Tabasco sauce

What to do

Boil lentils for two minutes and leave to soak for an hour.  Drain lentils and set aside. Saute onion, celery, garlic, shadon beni and spring onion in olive oil until tender.  Add lentils, carrots, pumpkin, tomatoes, water/stock, bay leaves, salt and pepper. Cook over medium heat, stirring occasionally until lentils are soft and pumpkin and carrots are tender. Stir in lemon juice and remove bay leaves before serving. Add a few dashes of Tabasco sauce and top with parsley.

 

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Comments

  1. The soup looks yummy but I want the bread. 🙂

  2. Lentil soup is a regular on my soup Saturdays rotation. This looks soooooo yummy.

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