There's something undeniably comforting about a steaming bowl of lentil soup, especially as the days grow colder. This humble dish, rooted in diverse culinary traditions worldwide, embodies the essence of nourishing comfort. Lentils, those tiny powerhouses of protein and fiber, transform into a hearty, soul-soothing concoction when simmered with aromatic spices, vegetables, and sometimes even meats. Each spoonful is a symphony of flavors – earthy lentils mingling with the sweetness of vegetables, all harmonized by a blend of spices. Whether you're a seasoned cook or a kitchen novice, lentil soup is your canvas, inviting creativity and adaptation. It's not just a meal; it's a warm hug on a chilly day, a reminder of home, and a celebration of simplicity. So, ladle out a bowl, savor the aroma, and let the wholesome goodness of lentil soup envelop you this season.
Lentil Soup
serves: 4
INGREDIENTS
1 tablespoon olive oil
1 large carrot, peeled & diced
2 large stalks celery, diced
1 small yellow onion, diced
1/2 teaspoon kosher salt, plus more to taste
1 cup dried lentils
4 cups low-sodium veg or chicken broth
1 whole bay leaf
2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
INSTRUCTIONS
In a Dutch oven add olive oil, sauté onions, carrots, and celery until tender (about 5 min). Add the dried lentils, broth and bay leaf.
Bring pot to a boil. Reduce the heat to low, cover and let simmer, until the lentils begin to fall apart, about 20 minutes. Turn off the heat and stir in the lemon juice.
Add a little glam: before serving, drizzle Olive oil overtop, maybe a dollop of yogurt, or a little grated parmesan.
