About time to post something! Nothing too exciting, just a very tasty and super easy red lentil soup recipe I wanted to share.
Two cups of red lentils
500 grams of leek
Two big onions
Vegetable oil (sunflower, olive oil, whatever)
2 litres of vegetable stock
Spices: Ground chili pepper, sweet pepper, turmeric, allspice, black pepper and cubeb
- Dice the onions. Cut up the leek coarsely – don’t forget to wash the dirt away. Heat a nice splash of oil in a big soup pot, add the onion and leek and simmer on a low fire for 5-10 minutes. Stir occasionally.
- Meanwhile, wash the lentils. Otherwise you get some scummy foam on your soup (bleh). Add your vegetable stock and the lentils to the cooking pot. For vegetable stock you can just use water and stock cubes. Cover, bring to a boil, then lower the fire.
- 5 minutes in, add the spices, except for the black pepper. Of course, by far the best is to get fresh (whole) spices and grind them yourself in a mortar and pestle.
- Let it gently bubble for half an hour on low fire (stir every 5 minutes!). In the last few minutes add a hefty dose of black pepper. Pepper tastes much better when it’s relatively fresh, instead of cooked for a long time.
Serve with some lightly toasted whole wheat bread. You’ve got yourself a nice filling veggie soup, with lots of protein and fibers. Yay!