With Fall and Winter upon us, I thought of sharing a new lentils soup recipe I came up with. It is quite simple to make, and takes no more than 40 minutes to cook (excluding preparation time).
You will need:
- 16 oz dry lentils (about 450 grams)
- 3 large tomatoes
- 4 tablespoons olive oil
- 1 large bunch flat-leaf cilantro
- 3 garlic cloves, peeled
- 1 large onion
- a handful of spinach leaves (I have big hands, so I think it is safe to say two handful)
- 1 dessert spoon ground cumin mixed with black pepper (1/2 the amount of the cumin)
- 1 dessert spoon sweet paprika
- 1 liter water (approx)
- 1 medium pot with lid
- 1 chopping board
- 1 large knife
- 1 small knife
- 1 wooden spoon
- 1 colander
- Kitchen paper
Step 1: Rinse and drain the lentils
Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water
Step 2: Core and dice the tomatoes
Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.
Step 3: Chop the garlic
Finely chop the garlic and dice the onion (same size as the tomatoes)
Step 4: Heat the oil
Over a medium heat, warm the oil in a soup pot.
Step 5: Cook the chopped garlic and onion
When hot, add the chopped garlic/onion and cook for roughly one minute, stirring continuously to prevent burning.
Step 6: Add the spices
Add the cumin (mixed with black pepper), paprika and stir for a further minute.
Step 7: Stew the tomatoes
Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.
Step 8: Add the lentils
Add the strained lentils and stir well.
Step 9: Add water
Pour about a litre of water into the pan, bring back to a boil and cover.
Step 10: Cook
When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.
Step 11: Prepare the parsley and spinach
Rinse the parsley and spinach under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.
Step 12: Season and add parsley/spinach
After 15 minutes, add some salt to season, the chopped parsley/spinach and more water if desired , close the lid and keep cooking on low heat for another 15 minutes (or until lentils are soft)
Step 13: Serve the lentil soup!
Below is a picture of the soup I made.