This recipe was inspired by Epicure's Potato Lentil Soup. I've never cooked with lentils before, so this was a first for me. I also learned that lentils don't cause gas like their cousin beans do. Bonus!
Potato Lentil Vegetable Soup:
Olive Oil
1/2 red onion, diced
2 cups diced red potatoes
3 stalks celery, diced
2 large carrots, diced
2 cloves garlic, minced
2 cups red lentils (pre soaked per package directions)
2 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp cayenne pepper
salt & pepper to taste
8 cups vegetable stock
1. Heat oil in a large soup pot over medium heat. Cook onions, celery, carrots, garlic and potatoes for a few minutes until fragrant.
2. Add stock, lentils and seasonings. Bring to a boil.
3. Reduce heat to low and simmer for 30-40 minutes until potatoes are cooked and broth has reduced slightly.
4. Season with salt and pepper to taste. Garnish with fresh chopped herbs.
This looks like the perfect soup for weather like we're having right now. All those classic, simple soup flavours, with the addition of red lentils sounds good to me :) It's going on the "to make" list!
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