Red Lentil Soup
Wrong and delicious
Nothing like finding the way to make a new dish by accident!
I was up to make some lentils for a grain salad. I combined all the ingredients and after a simple step I left it alone for about 45 minutes. When I returned there was this delicious soup. I lost my lentils for the salad, of course, but what I got tasted absolutely amazing.
I’m not a big soup person so I was in awe on how fast this was cooked and how delicious it was even when it only was made with just 5 ingredients.
I’ll be doing this soup more often, especially during the weekend. It will be nice to have it in the fridge and warm a cup when we are in a hurry or just want a light meal. Bread and butter on the side of course!
1. The chicken stock adds a nice flavor but if you don't have on hand you may use water. Just sprinkle a little more salt, pepper and parsley.
2. You may cook for a few minutes longer if you prefer a thicker consistency or add more water if it’s too thick.
3. If you don't have a pot with a steam release lid, just leave the lid a tad off of the pot.
Red Lentils Soup
Small dry red lentil – ½ cup
Chicken stock – 1 cup
Water – 1 ½ cup
Fine sea salt – 1 Tsp
Dried parsley – 1 TBSP
Good sprinkle of freshly ground pepper
Note: I'm adding this recipe in the 35-minute or Less Recipes category because, even though it cooks in about 45 minutes, it is so simple and the active time is just like 5 minutes.
Total time: 45 minutes Active time: 5 minutes
Equipment: medium pot with lid
Combine all the ingredients in a medium pot. Cover and bring to a boil over medium high heat (see notes). After a few minutes of boiling retire the layer of foam on top with a spoon. Cover and reduce to simmer. Cook for about 45 minutes, until the lentils have crushed and the liquid has thickened (see notes). Serve with bread and butter please!