Lentil Soup
I grew up eating lentils so often, they were a staple in our home. My mom’s Mauritian upbringing meant that lentils were always available to be served alongside a curry with rice, and my dad was always a big fan of a big bowl of lentil soup—and now, so am I.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 3 cm ginger grated
- 1 tbsp mixed herbs
- 1/2 tsp ground turmeric
- 2 cups black lentils
- 6 cups vegetable stock
- 1 can chopped tomatoes
- 2 bay leaves
- 1 tsp smoked paprika
- salt to taste
- pepper to taste
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots and celery, and sauté until soft.
- Add the garlic, ginger, herbs and turmeric, and cook for a couple of minutes, stirring.
- Add the lentils, vegetable stock, tomatoes and bay leaves, and bring to a boil.
- Lower to a simmer, and cook for about 20 minutes until the lentils are tender.
- Stir in the paprika, and add salt and pepper to taste.
- Serve with artisanal bread, and store leftovers in an airtight container in the fridge, or freeze it for another day.