This picture looks like puke, I know, but hey, I’m no photographer. I just know that this soup is amazing and I get asked for the recipe every time I make it. (I’m not kidding!) It is simple and cheap to make. Do not make this recipe if you are not a fan of onions or garlic.
Garlicky Lentil Soup
Prep time
Cook time
Total time
Author: The Soup Bible
Serves: 6
Ingredients
- 8 ounces/ 1 c red lentils, rinsed and
- drained
- 2 onions, finely chopped
- 2 large garlic cloves, finely chopped
- 1 carrot, finely chopped
- 2 T olive oil
- 2 bay leaves
- Generous pinch of dried marjoram or oregano
- 6¼ c vegetable stock
- 2 tablespoons red wine vinegar
- Salt and ground black pepper
- Celery leaves, to garnish (optional)
- Crusty bread rolls, to serve
Instructions
- Put all the ingredients except for the vinegar, seasoning and garnish in a large, heavy pan. Bring to a boil over medium heat, then lower the heat and simmer for 1½ hour, stirring the soup occasionally to prevent the lentils from sticking to the bottom.
- Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock or water. Serve the soup in heated bowls, garnish with celery leaves. Serve with warmed crusty rolls. From the Ultimate Soup Bible
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