Red Lentil Soup

Red Lentil Soup

After spending the afternoon making cookies with Esme I looked at the clock and realized it was 5:15 and I had no plan for dinner. I looked in the fridge – celery, leeks, carrots and a pitiful, decaying red pepper – and realized there were no makings of dinner either. I started thinking of the dishes I’d order from our neighbourhood Chinese takeout place. When Julian was first born there were many, many nights I’d phone them with an order as I was picking up Esme from daycare and swing by on the way home.

Then I thought: lentils. Celery, leeks, carrots (threw the red pepper out) plus red lentils and stock equals soup.  I made this recipe a few weeks ago with green lentils and it ended up seeming more like a daal to me and I didn’t love it. But red lentils are fast cooking, softer and, I think, have a nicer flavour. I’d have preferred to use onions but leeks were in the fridge so there you go.

I made grilled cheese sandwiches to go with the soup. And Esme was thrilled we were having something that called for a little ketchup on her plate. After one bit of the soup Esme said, “I don’t care for this.” So. I wish she’d eat the soup but at least she was polite about it. Ben loved it and had two bowls

redlentil

photo by Leila Ashtari

 

Red Lentil Soup

Ingredients

  • 1 onion diced (or leek, washed very well and sliced in half length-wise and then chopped finely)
  • 2 carrots diced
  • 2 celery stalks diced
  • a splash of olive oil
  • 1 cup red lentils
  • 4 cups stock
  • a good squeeze of lemon juice

Method

Saute the vegetables in olive oil until they soften

Add the lentils and the stock and bring to a simmer.

Cook for about fifteen minutes stirring every once in awhile.

Add lemon juice and salt and pepper to taste.

 

You might also like

By Meal Type

Gingerbread Man Cookies

My aunt spends a day baking early in December and then freezes the 10 million cookies she makes. When it gets closer to the holidays, she defrosts everything, divides them up

Fall

Applewich

When I was growing up my mom (Hi Mommy!) would make me Applewiches. The apple and peanut butter snack was one of my favorites. I was rarely allowed any sweets

By Season

Berry Week: Our Top 4 Berry Recipes

Scarlett has been doing a lot of talking lately about going strawberry picking. She remembers the local farmer who lives down the way from our cottage who swore up and

2 Comments

  1. Derbecker
    March 24, 23:25 Reply

    Tried it. One link of chorizo chopped fine doesn't hurt it at all, incidentally…

  2. Ceri
    March 25, 13:04 Reply

    Agreed. Love sausage with lentils. Actually, I have a great recipe for a lentil and sausage dish…. will post soon. Trying to do a bunch of vegetarian mains first but I'll get there! Thanks for checking us out.

Leave a Reply