Lentil Soup
Ingredient List
| Ingredient |
Quantity |
Units |
| Dried Lentils |
1 |
Cup |
| Onion |
2 |
Each |
| Garlic |
4-5 |
Clove |
| Bacon |
2 |
Slice |
| Paprika |
1/2 |
Teaspoon |
| Coriander |
1/2 |
Teaspoon |
| Cumin |
1/2 |
Teaspoon |
| Turmeric |
1/2 |
Teaspoon |
| Pepper |
|
|
| Salt |
|
|
| Vegetable Stock |
64 |
Ounce |
| Lemon Juice |
1-2 |
Each |
| Light Cream or Half-and-Half |
5 |
Ounce |
| Olive Oil |
|
|
Cooking Time:
Total Time: 75-90 Minutes
Servings:
8-10
Instructions
Step 1: Prep
Peel 1 whole onion.
Peel 2-3 garlic cloves.
Step 2: Cook Lentils
In a large saucepan, add 1 whole onion, whole garlic cloves, lentils.
Recommended 4 parts Red Lentils, 1 Part Brown Lentils. Use ΒΌ cup per part.
Fill pan with water to fully cover Lentils.
Bring to a boil. Lower temperature.
Simmer 10 minutes to be undercooked. The Lentils will be strained and cooked again until dissolved.
Add just enough water to cover lentils fully.
Let sit for 1 hour.
Step 3: Cook Onion & Bacon
Peel and dice 1 whole onion.
Dice bacon.
Peel 2 garlic cloves.
In saucepan, fry onion in oil for 1-2 minutes.
Add bacon.
Once onion has softened, mince garlic and add. Fry for 2-3 minutes while stirring.
Step 4: Combine Lentils & Bacon
Do not drain Lentils. Remove Garlic cloves from Lentils.
Add bacon and onions to Lentils.
Add spices, salt, pepper.
Cook 1-2 minutes.
Add vegetable stock. Bring to a boil.
Step 5: Simmer
Reduce heat and cover.
Simmer for 1 hour or until lentils have dissolved. Red Lentils dissolve faster.
Step 6: Finish
Once ready to serve, stir in cream as desired.
Add Lemon juice.
Serve with crusty bread.