Give me a person that doesn’t like lentils and I will make him ask for more.
In my life I have met two persons that didn’t want to even hear about lentil soup. And I say “didn’t” because after tasting my lentil soup they asked for another plate.
Why someone not to like lentils? I don’t get it, I really don’t get it.
Lentils have high nutritional value and are anyone can benefit from incorporating this healthy legume into their diet by adding lentils in salad or by making delicious soups.
One other fact that makes me love lentils is that even though lentils include nutrients like fiber, protein, minerals and vitamins, they are still low in calories. One cup of cooked lentils only contains about 230 calories, but still lentils left you satisfied. Isn’t that great?
But what is that thing that makes my lentil soup great? Hm, I think that there are three things that make my lentil soup great.
Firstly, I blame the onion. I add the onion to the soup as a whole, not chopped. By adding the onion as a whole, the soup gets all the sweet and mild flavour of the onion without its chopped pieces floating in the soup.
Secondly, I add bay leaves – I really love that taste they adds to the lentil soup.
Lastly, I garnish the soup with wine vinegar. Not enough to make it taste acidic, but just enough to brighten up the rich flavor of the lentils.
Well, can I add one more thing? I never serve lentil soup without olives. My beloved Kalamatas olives with their shiny skin and their pretty almond shape are a perfect match for a lentil soup.
Ingredients for making the lentil soup
(Serves 4 people)
- 1 onion, whole
- 2 garlic cloves, minced
- 1 large carrot, chopped
- 400g dried lentils, (green or brown)
- 400g crushed tomato
- 1.5 litres of chicken broth
- 2 dried bay leaves
- 2 tbsp olive oil
- salt and pepper
- 1 teaspoon wine vinegar per plate
- extra virgin olive oil
- vegetable pickles (I prefer small green peppers that had a spicy taste)
- Kalamatas olives
Instructions for making lentil soup:
On a large pot add enough water to cover the lentils (about 1 lt) and bring them to a boil and let them boil for 2-3 minutes. Then, thrown away the boiled water and rinse the lentils.
Back on the same large pot that you used add again the lentils, the whole onion, chopped carrot, garlic cloves, 1,5 litres of chicken broth, crushed tomato, dried bay leaves and olive oil.
Cover the pot and simmer for 45 minutes over medium to low heat. When ready, add the salt. I do not add the salt at the beginning so that the lentils don’t harden.
Serve the lentil soup and drizzle with olive oil and wine vinegar. Serve with warm crusty bread and accompany your soup with some olive oils and vegetable pickles.
My mother used to serve lentil soup with smoked herring but I didn’t have any.
I hope to like my post and to share your thoughts and suggestions below on the comments section!