Lentil Soup

Okay, after 4 batches now I am confident to post my version of this lentil soup recipe (found here) with my step by step pics.

Here’s the ingredient list:

  • 2 medium yellow onions
  • 2 cups red lentils
  • 8 cups or 2 qts chicken or vegetable stock
  • 2 tsp ground cumin
  • 2 tbs tomato paste
  • 2 cups of diced carrots
  • 4 tbs vegetable oil
  • 4 cloves of garlic

I pick up the lentils at my co-op in a bag, one bag fills up three of these glass gars (about 6 cups): Photobucket

If you haven’t started yet go ahead and put the onions in the fridge so you don’t end up blubbering.

Here’s the full group of ingredients:


Place 4 tbs of oil in a large stock pot and prepare your onions and garlic. The jars in the back there are my homemade chicken stock and since mine was frozen I started defrosting that while the onion and garlic was cooking.

For the onion cut it root to tip (see the half one in the pic above) and peel the skin back and cut the end:

PhotobucketI kept the other end in tact for this next part and sliced down to the root to make chopping into small pieces easier:


then chop it into small pieces. Don’t worry too much if the chunks are large because you’re going to resolve that later. I ended up using the half an onion and the large one above:


set the onion aside and, you know, wipe your eyes.

Take the garlic cloves and remove the peel. The easiest way is to lay your knife blade flat and smash it good:


Remove the peel and chop finely:

PhotobucketHeat the oil in the pot and when it’s warm add the onion and garlic, stir until it’s soft and looks like this:

PhotobucketWhen done add the tomato paste, cumin, paprika, salt and pepper and stir until coated over low heat for 2 more minutes:

PhotobucketThen peel your carrots. Feed the peels to your dogs if they are so inclined.

PhotobucketChop the carrot into small pieces and remember larger chunks are okay.

PhotobucketHere’s the carrots ready to be added.


When the onion/garlic/spices/tomato paste is done add the chicken stock, 2 cups of water, 2 cups of lentils, the carrots and bring it to a simmer:


Once it begins to simmer lower the heat and cover for 30 minutes.

When the lentils are soft and the soup is ready it’s time to break up those bigger chunks. I use a slotted spoon to pull out the large pieces. Throw them in the food processor or blender:


I don’t process all of the soup, usually 2-3 small batches like this. Here it is going back into the pot:


The good thing is that you don’t get a lot of chunks this way and the texture is not like baby food. Before you disassemble the blender ad some water and soap and replace the lid and turn it on. This helps clean up the blender before it gets scrubbed.

Here’s the final:

And I dish it up with a little bit of cheese and lemon:


Remember to dish up the soup in smaller containers for easy lunches. I froze four servings and left 4 in the fridge for the week ahead.


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