Green Lentil Soup
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The simplest green lentil soup is also the best. The best soup is one where, after finishing a bowl, you pour yourself another, and after finishing the whole pot you can't wait to make it again. You can tell how good it is while you're still cooking it. The aromas coming from the pot convince you before you even taste it. That's the magic of cooking. You combine such simple ingredients and the result is perfect.
Ingredients
150g green lentils
1 small onion (approx. 50g)
1 carrot (approx. 100g)
3 garlic cloves
1 teaspoon dried oregano
2 bay leaves
a pinch of turmeric
2 potatoes (approx. 200g)
3 tablespoons oil
salt, black pepper
Servings: 4
How to prepare green lentil soup
- In hot oil, sauté the finely chopped onion. After 5 minutes, once the onion softens a bit, add the carrot sliced as thinly as possible. Continue to sauté, stirring occasionally, for 15 minutes. During this time the heat should be on low, don't let the vegetables brown.
- In the last minute add the bay leaves, oregano, turmeric and crushed garlic. Sauté for 1 more minute.
- Add the lentils (well washed beforehand) and 1.3 liters of water. Season with freshly ground black pepper. Bring to a boil then turn the heat to low, the soup should only simmer gently (this way the lentils won't disintegrate while cooking). Simmer for 15 minutes.
- Add the potatoes cut into cubes and salt. Continue simmering on low heat until the lentils and potatoes are done (about 15 minutes). Adjust the salt.
- Serve the green lentil soup warm.
