Lentil Soup
Winter is a time for warming, soothing meals, and this humble lentil soup with familiar ingredients is one I turn to often. It may seem odd to add vinegar to a soup, but it pairs particularly well with lentils, adding a fresh vibrancy that would otherwise be missing. I encourage you to try it, as it takes this soup to another level.
Serves 4
Ingredients:
- 10½ oz. brown lentils
- ⅓ c. olive oil, plus extra for drizzling
- 1 large brown onion, diced
- 2 garlic cloves, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 tomatoes, grated
- 1 fresh bay leaf
- ½ tsp. ground cumin
- 2 tbsp. finely chopped parsley
- 1 tsp. dried oregano
- 1 cinnamon stick
- Salt and pepper, to taste
- ⅓ c. red wine vinegar
- Crusty bread, to serve
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Instructions:
- Rinse the lentils well under cold running water, then set aside to drain.
- Heat the olive oil in a large saucepan over medium heat, add the onion and saute for 4–5 minutes, until softened. Add the garlic and saute for 2 minutes or until its aroma fills your kitchen, then add the carrot, celery, grated tomato, bay leaf, cumin, parsley, oregano and cinnamon stick, and stir well to combine. Add the lentils, season well with salt and pepper and cover with 6 cups of water. Bring the mixture to the boil, then reduce to a simmer and cook for 1 hour or until the lentils are soft and the soup has thickened. Remove from the heat and stir through the red wine vinegar.
- Serve the soup hot, with an extra drizzle of olive oil, and crusty bread for dipping.
Make ahead: You can make this soup up to 3 days in advance and store in an airtight container in the fridge. It also freezes well for up to 2 months.
