Brown Lentil Soup
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 carrot, chopped
1 stalk celery, chopped
2 cups Akila Brown Lentils
3 large tomatoes, chopped
2 medium-sized potatoes, diced
8 cups chicken stock (or vegetable stock)
2 tsps paprika
1 tsp ground cumin
1 Tbsp fresh thyme, chopped
¼ cup fresh parsley, plus extra for garnish
Salt and pepper to taste
Method
01
Heat the oil in a large pot over medium heat. Saute the onion until translucent, then add in the garlic until fragrant. Add the carrot and celery until soft or cooked.
02
Add in the lentils and stir until combined, allowing them to cook for a few minutes, stirring occasionally.
03
Add in the tomatoes until soft, then add the potatoes and cook for 5 minutes.
04
Add in the remaining ingredients (except the salt and pepper). Increase the heat, bringing the pot to a simmer and stirring occasionally to prevent sticking to the bottom.
05
Once the soup has been simmering for 5 minutes, reduce the heat to low and cover with a lid and allow to simmer for 40-50 minutes while occasionally stirring until the lentils and potatoes are soft.
06
If you want a thicker consistency, use a masher and press 3-4 times through the soup until you reach your desired consistency.
07
Season with salt and pepper and garnish with parsley as desired.