Hearty, Versatile Lentil Soup
From the Vitality Food Feature 'Lovely Lentils'.
Make this hearty soup from any lentil or split pea and it’ll be equally delicious. Serve with a thick slab of rye bread and you’ve got a supper that’s warm and filling. But the best thing about this soup is that it can be as versatile as the veggies in your crisper — no two pots are ever the same.
Ingredients
- 1 Tbsp olive oil
- 1 large onion, cut into thin wedges
- 3 minced garlic cloves (more or less to suit taste)
- 6 cups water
- 2 tsp seasoned salt
- 1 tsp black pepper
- Pinch of basil
- 2 cups lentils or dried split peas
- Veggies — Lots or little of any or all of the following cut into soup-sized pieces: celery, carrots, parsnip, cabbage, turnip, leeks, potatoes, tomatoes or anything else in the crisper that you fancy
1) In large soup pot, sauté onion and garlic in oil until soft. Add water, spices and lentils. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add vegetables and simmer another 30 minutes or until lentils are tender. Taste and adjust seasoning.
2) Leftover soup freezes very well and makes great thermos fill so you may wish to make up a double batch and have handy for toting along spring trails.
