Basic Lentil Soup/Stew
Even though this soup is excellent as-is, don’t be afraid to be creative with this recipe - Substitute or mix different kinds of lentils, add chopped fresh or frozen vegetables or leafy greens, try some different seasonings, or change the type of stock.
Ingredients (serves 6-8)
- 2 slices of bacon or 15ml (1Tbsp) oil
- 1 medium onion chopped
- 10ml (2 tsp) chopped garlic
- 125ml (1/2 cup) chopped celery
- 125ml (1/2 cup) chopped carrot
- 2 litres (8 cups) stock or water
- 1 large potato diced
- 250ml (1 cup) diced tomato (canned is great)
- 1 bay leaf
- 500ml (2 cups) lentils – brown, green or red
- 30ml (2Tbsp) parsley (optional)
- 30ml (2Tbsp) green onion (optional)
- 7ml (1tsp) balsamic or red wine vinegar (optional)
- salt to taste
- pepper to taste
1. Sauté the bacon, over medium high heat, in a large soup pot until it is crisp. Remove the bacon and all but 10-15ml (1Tbsp) of the bacon fat.
1. Add the oil to a large stock pot and heat over medium high
2. Add the onion and garlic to the fat/oil and sauté until the onion is tender.
3. Add the carrots and celery and sauté until the onion is translucent.
4. Add the stock, potato, tomato, bay leaf and lentils. Turn down the heat to medium low and simmer until the potato and lentils are tender (~15 minutes) or for a thick soup, continue to cook until the lentils & potato break down.
5. Season with remaining ingredients and serve sprinkled with the cooked bacon if using.