This is one of my favourite soups!! I make this for my family regularly and I have passed this recipe along to my family, friends, staff and patients!
Ingredients:
- 1 tbsp veg oil
1 large onion- 2 cloves garlic, finely chopped
- 1 tsp ground cumin
- 1 carrot-diced
- 1 celery-diced
- 1 potato-diced
- 1 cup red lentils, picked over and rinsed
- 4 cups water or chicken/vegetable stock (homemade chicken stock or vegetable stock tastes the best)
- Salt and pepper
- 2 tbsp lemon juice
- 1 tsp chili flakes-optional if you can handle it.
Method:
Heat oil in large saucepan. Add onions and cook until tender about 5 minutes. Add garlic for additional minute. Add cumin and cook 30 seconds longer. Remove onion mixture from pot.
Add carrots, celery and potatoes and combine well. (add all 3 of these at same time to ensure all vegetables cook thoroughly) Add ½ cup chicken stock and cook for 10- 15 minutes to give this mixture a head start and until they become slightly tender. Add the onion mixture. Stir in lentils and liquid. Bring to boil. Add salt and pepper and chilli flakes and cook for additional 30 minutes.
To test-try a carrot or potato or piece of celery to ensure tenderness.
Add salt, pepper and lemon juice at the end to adjust seasonings.