Red Lentil Soup

  • 30 Dec - 05 Jan, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp olive oil

· 1 medium white onion, diced

· 4 medium garlic cloves

· 1 large tomato, diced

· 2 cups dried, red lentils

· 1 (8 oz.) bag of whole baby carrots

· 1 (8 oz.) bag of shredded carrots

· 1tbsp dried ginger

· 2tsp dried basil

· 2tsp dried thyme

· 2tsp dried oregano

· 2tsp black, ground pepper

· ½ tbsp turmeric


Warm olive oil in a large soup pot. Sauté the onions, garlic and tomatoes until they are cooked al dente. Stir in the lentils then add about 10 cups of water, carrots and spices (you may need more water as this cooks). Cook on low-medium heat for approximately 40-50 minutes or until lentils and carrots are cooked through. If needed for consistency, add more water to get a good soupy texture. Cool slightly and serve with some whole grain garlic bread.