Lentil Soup is a nourishing and belly warming soup for cooler weather. It's a good soup to make ahead as it's flavor deepens after a few days.
Dried green lentils may not be available everywhere. Substituting brown lentils is fine.
Don't hesitate to use canned lentils if you're pressed for time. Or you're too hungry to mess around with preparing dried lentils.
Lentil Soup
Text and Photo by Jac Kyles Baker
Makes 1 to 2 servings
Ingredients
1/4 cup dried green lentils, rinsed
1 small onion, chopped
1/2 red pepper, diced
2-3 garlic cloves, minced
1 carrot, chopped
1 TB olive oil
1 TB tomato paste
1 tsp fresh thyme leaves
1/2 tsp dried Italian herb seasoning
salt and pepper to taste
hot pepper sauce, optional
Preparation
In a large microwave safe bowl, add lentils. Add enough water to submerge lentils. Cover bowl. Microwave lentils on HIGH for a total of 6 minutes. Check lentils' tenderness halfway into cooking time.
Carefully remove bowl from microwave. Keep bowl covered and set aside.
In a separate bowl, add onion, garlic, pepper and carrot. Cover bowl. Microwave on HIGH for 2 to 3 minutes.
Carefully remove bowl from microwave. Add olive oil, tomato paste, dried herbs, salt and pepper. Microwave on HIGH 2 minutes.
Carefully remove bowl from microwave. Stir vegetables and thyme leaves into lentil bowl. Microwave on HIGH for 2 minutes or until soup is heated through.
Serve with hot sauce, if desired.