How To Make Lentil Soup

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Rinse and drain lentils by placing them in a colander and rinsing well under cold water, then drain and give them a good shake.

Core and dice the tomatoes into approximately 1 cm cubes.

Chop the garlic finely.

Heat the olive oil in a medium pot over medium heat.

Add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning.

Add the cumin seeds, paprika, and chilli flakes to the pan and stir for 1 minute.

Add the diced tomatoes, turn the heat up high, and stew the tomatoes for approximately 3 minutes.

Add the strained lentils to the pan and stir them in well.

Pour in about 1 litre of water into the pan, bring back to a boil, then cover with the lid and turn the heat down to a simmer.

Simmer and cook for roughly 30 minutes or until the lentils are soft, avoiding adding salt at this stage.

Rinse the parsley under cold water, place it on a piece of kitchen towel on the chopping board, discard the largest stalks, and chop coarsely.

After 30 minutes, when the lentils are soft, add salt to season, chopped parsley, and more water if desired.

Serve immediately, optionally drizzling a little olive oil on top and serving hot with fresh crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary