- pot or Dutch oven with lid
- 2 wooden spoons
frying pan or wok
- 2 cups dry lentils
- 5 cups vegetable stock and/or water
- 1 tsp salt[doesn't exist]
- 2 Tbsp Olive oil
- ½ cup onion[doesn't exist], chop[doesn't exist]ped
- 2-3 cloves garlic[doesn't exist], mince[doesn't exist]d
- 1 Tbsp soy sauce[doesn't exist]
- 1 tsp cumin[doesn't exist]
1 tsp paprika[doesn't exist]
Rinse the lentils thoroughly, and pick through to remove any pebbles or other detritus.
Place in pot with stock or water, bring to a boil, lower heat to simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Add salt and continue cooking until tender - another 10 minutes or so. (Add more liquid as needed, but not too much.)
Meanwhile, heat the olive oil in the frying pan, add onion, and sauté for 5 minutes. Add garlic and soy sauce and sauté another 2 minutes.
Stir onions and remaining spices into the lentils, taste, and adjust seasoning. Serve hot.
For a thicker soup, purée some or all of it.
Lentil soup freezes beautifully, especially if you save it into 1 serving containers. To reheat, put a bit of water in a pot, add the frozen soup, and cook over medium heat, stirring and flipping the frozen block of soup frequently. The soup will melt into the water within minutes.