I know it’s probably so strange that I made a hearty soup mid summer, but I have good reason, honest! I came down with something last week and it pretty much put me on bed rest the entire week. My husband was in town and he took such good care of me, I don’t know what I would’ve done without him. The first thing he suggested was that we make a soup. I had a bit of energy at first, so we decided to make a Creamy Leek and Potato Soup. It turned out so incredibly delicious but I didn’t take any photos because I wasn’t feeling up for it. Now my husband is away for work again and I’m back to cooking by myself. So sad, I know! I’ve had lentils in the pantry for some time now and since I still have a terrible cough I figured I should make another soup. This soup will hold you over until dinner and if you make a big pot like I did, you’ll probably have enough for the entire week or to feed your family for a few days. I will definitely be cooking with lentils more often. They’re packed with protein and fiber and so good for you!
- 1 medium onion
- 2 garlic cloves
- 3 carrots
- 4 celery sticks
- 2 large russet potatoes
- 6 tablespoons olive oil
- 1 cup lentils
- 1 tablespoon vegetable bouillon
- Salt to taste
- 2 teaspoons bors or fresh lemon juice
- Fresh parsley for garnish
- 10 cups water
- Wash and cut the potatoes, celery, carrots, onion, and garlic. Set aside.
- In a medium saucepan, heat olive oil. Add onion and a pinch of salt. Cook until translucent. Add your carrots, celery, garlic, another pinch of salt, and your vegetable bouillon. Cook for a few minutes. Add lentils, potatoes, and water and continue cooking on medium high heat until water starts to boil.
- Once water is boiling, reduce the heat to low and cook for another 20 to 25 minutes or until potatoes and vegetables are tender.
- Add more salt to taste and bors seasoning or lemon juice.
- Serve hot and garnish with freshly chopped parsley.