Adapted from Cookbook:Red Lentil Soup (Wikibooks) by Wikibooks contributors
Photo: "Lentil soup in a bowl.jpg" by Dmitry Bagrov, CC BY-SA 4.0
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- Wāhanga:
- 4
red lentilssouplentil soupcarrotbay leaf
Ngā Kai
Serves 4
1–2 tablespoons
olive oil
1
onion, diced
2
carrots, diced
2 cloves
garlic, minced
½ lb
dry red lentils
6 cups
water or stock
1~
bay leaf
Tikanga
- Pick over the lentils to remove any debris if needed. Rinse well.
- Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
- Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
- Serve hot.
Notes, tips, and variations
- Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, and/or red pepper flakes.
- Hot sauce can be added to taste. Freshly-squeezed lemon juice is a nice addition, preferably immediately before serving.
