I can't imagine anything better than a homely lentil soup for a cold winter's day. It is not necessarily a winter dish, even though it is called soup. You can enjoy this dish all year.
Also kids go crazy about these brown legumes.
Nutritionally, this is a great protein dish, high in fibre and antioxidant. Iron should be also mentioned, although it should be noted that only a small percentage of iron is absorbed from plant sources, combining with vitamin C aids, and since there is tomato in it, that helps.
Recipe
Servings: 4
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients
250gr lentils
1 large onion, finely chopped
2 chopped carrots
2 medium potatoes cut into cubes
1 chopped green pepper
1 clove garlic (whole)
1 stick celery, chopped
2 bay leaves (optional)
3 tbsp. olive oil
1 chopped tomato
1 tbsp. tomato paste
1 vegetable cube
salt
pepper (optional)
1 lt. water
Garnish with:
celery
chili pepper
Serve with:
apple cider vinegar (optional)
Kalamata olives
bread
Method
Rinse lentils, boil in water for 5 minutes and drain.
Put lentils with approx. 1 liter of water in the pot and add onion, carrots, peppers, celery, garlic, potatoes, bay leaves (if wanted) and 2 tbsp. olive oil. Simmer in low to medium heat for about 40 minutes.
Add vegetable cube, season with salt and pepper and cook for another 10 minutes until the soup boils.
In order for the soup to become more thick, press the potatoes with a potato presser and mix.
At the end add 1 tbsp. olive oil and mix the soup.
Garnish with fresh celery and chili pepper, if desired.
Serve with 1 tbsp. apple cider vinegar (super healthy), bread and Kalamata olives or pickled vegetables, depends your taste preferences.
Bon appetit!
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