Traditional Lentil Soup

Packed with Iron, Folate and Potassium, this vegetarian soup was a staple growing up. Every family has their own twist, but most are pretty onion forward. The goal is to cook the lentils until they break down and release an almost chalky texture. Using quality lentils takes this soup to the next level, petite green is preferred.

Ingredients (serves 2)

6 cups of water (to start)

2 cups of water (to add, if needed)

1 cup petite green lentils. (https://www.bobsredmill.com/shop/high-fiber/petite-french-green-lentils.html) - Can't be substituted with red, yellow, pigeon or black lentils.

1 medium yellow or white onion - diced

2 cloves of garlic minced.

1 bay leaf (not mandatory)

4oz Tomato paste

2 Tbsp Olive Oil

1 Tbsp of Salt

Optional: for a bit of a kick- 1 tbsp of Ketchup

Steps

The goal is to make sure there is an ideal water/lentil texture ratio, which is achieved by cooking the lentils until they break down. If this is taking too long, it may involve adding water at different phases, and/or covering, uncovering the pot. Also, with any soup, do not salt it fully until the end as the reduction in liquid will alter the sodium concentration.

• Throw all of the ingredients (6 cups of water) in a large soup or stock pot/dutch oven and set to medium heat. Cover the pot.

• Check periodically to make sure too much water isn't being evaporated. After 45 minutes , you may need to add another 2 cups of water

• At this point, you want to simmer on low-med heat for another 30-45 mins. If there is too much liquid, uncover the pot to allow the water to reduce, and help concentrate the flavor.

• Serve!

Some people add a few drops of red wine vinegar to their bowls after serving, lemon works, as well. (The ketchup serves as the vinegar in this recipe)