Lentil soup is one of my favorite dishes. Was a kid I was very happy eating them, and as an adult still am. Because this is the most delicious, comfort, easy to make lentils soup you have ever eaten.
What type of lentils should I use?
Lentils is a legume that has been traditionally grown in the Greek countryside for centuries. It is an annual autumn crop which you cultivate during the winter months. The main varieties of lentils grown in Greece are: Dimitra, Samos, Athena, Thessaly and Ikaria. These varieties have a characteristic broad shape with a light green or brown color. None of the above is genetically modified, while all of them have very good quality characteristics in terms of boiling time.
In the rest of the world, however, other varieties of lentils are cultivated, with the main ones being the red, the green-brown and the black ones. Red lentils are peelless, and tend to become a thick pulp during boiling, leading to completely different dishes.
Lentils as a spice
Did you know that lentils can be also used as a spice? More specifically in Indian cuisine, lentils are also used as a spice. More specifically, channa lentils are used, it is a legume spice like cement. These lentils are quite similar to fava beans as they have a yellow color.
In addition, urad lentils are used. You will find them with their black shell, or peeled, so they have a soft “creamy color”. These lentils have a characteristic aroma, which has not escaped the attention of the Indians at all, which is why they also use them as a legume spice.
Why to add a whole onion?
This particular recipe was created by my mother one day when she did not have the necessary time even for the basics. So that day, my mother, who was a worker and a mom with endless responsibilities, did not have time to cook for us. To buy us dinner was not a solution for her. So she made the fastest and most delicious lentils soup she has ever made. She just peeled the onion, sliced the carrot, and tossed two cloves of garlic into the pot. My sister and I loved this dish, and we love it even now.
And I have to admit that this lentils soup has been loved by people who have not eaten them before. A typical example is Alkis, my husband. Or even Maria, my postgraduate classmate. When her mom heard that she was eating lentils, she wanted to come and congratulate me. Maybe it’s the fact that in a spoonfuls you taste everything but you only feel the lentils. Maybe it’s the fact that this lentils soup is the result of a mom who always wanted to give everything to her children despite the difficulties.
How much water should I add to the pot?
Lentils soup is definitely a soup. But I personally prefer them with as little liquid as possible. For this you will see that in the recipe I give a range for water, from one liter to one and a half for 250 gr. lentils. If you want you can start cooking with one liter and along the way add the rest.
- 250 gr lentils
- 3 tbsp olive oil
- 1 onion, large
- 1 carrot, in slices
- 2 garlic cloves
- 2 bay leaves
- 3-4 tbsp tomato paste
- 1-1 ½ lt water
- freshly ground black pepper
- Rinse the lentils with cold water and strain them well. Put them in a pot and add water 3cm over the lentils. Bring to a boil and then drain them.
- Return the lentils to the pot and add the remaining ingredients, except the salt.
- Simmer for 40-45 minutes on medium to low heat.
- Just before removing the lentils, add the salt (do not add it from the beginning so that the lentils do not harden).
- Serve with olives or a few drops of vinegar.
So this was the recipe for the easiest lentil soup, also known as my mom lentils. A soup where the vegetables go almost as they are into the pot and give all their flavor and nutrition. A soup full of love.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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