Simple Garlic Lentil Soup

Posted in Home Made Cooking | Soups

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you.

I came home last week, it was the day before our grocery run day, and the fridge was almost empty. I wanted soup but didn’t have too many veggies on hand so I look at my cupboard and this jar of red lentils is winking at me, saying “hey, pssst, we’re here, were quick, we’re delicious, bring it sista”. So I did. Bring it.

I made lentil soup with one of our favorite ingredients added – garlic. My daughter, who is not a fan of soups (aka “mommy, can I have a chicken nugget instead?”) had 2 whole bowls! OMG! I guess this means the soup passed the highest bar. It was so good, we finished the whole pot and wanted more.

On a different note, we are home today, going through yet another winter storm – can I get spring please? and a bowl of this delicious, healthy, creamy, hot soup? Thanks!

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Soups, Entree, Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is an easy, quick, delicious and creamy soup. The garlic gives it a nice kick and not spicy at all. If you need something impressive to serve this might be it.
Ingredients
  • 1¾ Cup Red Lentils
  • 1 Onion - Diced
  • 2 Tbsp Olive Oil
  • 1 Celery Stick - Diced
  • 4 Cups Vegetable Broth
  • 2½ Cups Hot Water
  • 5 Fresh Parsley Sprigs - Finely Chopped
  • 1 Bay Leaf
  • 4 Tbsp Tomato Paste
  • 5 Garlic Cloves - Minced
  • 1 tsp Paprika (If you have smoked paprika even better)
  • 1-2 tsp Salt
Instructions
  1. Place the lentils in a colander and wash under running water and set aside.
  2. In a medium-large pot, pour in the olive oil, diced celery and diced onion and saute over medium heat while stirring until onion is translucent.
  3. Add in the lentils and stir all together and then add in the vegetable broth and water and bring to boil.
  4. Add in the chopped parsley and bay leaf and partially cover the pot and cook over low-medium heat for 15-20 minutes until the lentils soften,
  5. Remove the bay leaf and discard.
  6. Add in the tomato paste, minced garlic, paprika and salt, Stir well and cook for additional 20 minutes in a partially covered pot.
  7. Can be served with Creme Fresh or Sour Cream,

Garlic Lentil Soup

Garlic Lentil Soup