When my mother-in-law came to visit a few years ago, there was only ONE dish I wanted to learn how to make: Red Lentil Soup. This is a traditional soup so simple to make you'll wonder how you ever lived without it. This is also the perfect intro dish for anyone who doesn't love pulses or has never given them a real chance.
Cooking hack: For a purely vegetarian dish, substitute chicken broth/cubes for water, and salt to taste.
- 2 cups of dried red lentils
- 7 cups of chicken broth (or cubes in proportional amounts to 7 cups of water)
- 1 medium-large onion, minced
- 2 bay leaves
- 2 table spoons of olive oil
- 2 table spoons of white rice, uncooked (I used basmati rice)
- lemon to serve
In a large pot, heat olive oil. Sauté minced onions until transparent.
Add lentils and stir.
Add broth (or water), bay leaves and bring to a boil.
Add rice, stir and simmer partly covered on minimum until lentils and rice have almost completely dissolved, approximately 25 minutes.
Stir occasionally while simmering to prevent sticking, as the soup will thicken.
The rice must be so over cooked that it is almost unnoticeable. Its purpose is to give the soup a creamy texture.
Serve with a spritz of fresh lemon.