My Oma's Lentil Soup
1 cup green or brown lentils
2 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
2 medium sized Yukon Gold potatoes, chopped
5 sticks celery, chopped
1/2 pound baby carrots
3-4 cups water
3 cubes vegetable bouillon
1 bay leaf
salt and pepper, to taste
1. Begin by rinsing the lentils and leaving them to soak in a bowl until the soup base is ready. Take a 5 quart pot, and heat up the olive oil.
2. Place the onion and garlic into the hot pan and let simmer until the onions turn clear. Add the potatoes, celery and carrots to the onions and garlic in the pan.
3. Finally, add the rinsed lentils and then cover the whole mixture with water. When the mixture reaches boiling, reduce to a simmer and add the bouillon and bay leaf.
4. Stir every 5 minutes or so to avoid sticking, once the potatoes and lentils are soft, season with salt and pepper and serve with a nice baguette.
SO HOW'D IT GO?
this is my total favorite soup!! i make this recipe about once a week. i absolutely love it. the additions i make are: adding about a cup (!!!) of red wine towards the start, after it boils, and i like to let it simmer for hours, if possible. i also add a bunch more salt and cayenne pepper. i usually double the recipe, and keep in the fridge for a week after b/c it makes a great quick lunch.
I made this recipe and thought it was a good, standard lentil soup. I wanted it to have a little more kick so I added the following
1.5 tbsp tomato paste to thicken
juice of 1/2 lemon
1 tsp ea. cumin and curry powder
and i tripled the salt. i like salt.
thanks, oma!