Red Lentil Soup

Winter is defiantly arrived to Milwaukee. If you are following my Instagram account you saw that last Friday we had here the first snow for the season, so of course I made soup.
I love soups!! One of the things I enjoy about Milwaukee is the weather. It’s cold so you feel like eating soup-  as simple as that. In Arizona of course, even in the winter time, it’s not that cold that you feel like cooking or having a bowl of  soup.
The fun thing about red lentil soup is that it requires minimum work. It is really easy to make so everyone can prepare it, and it’s delicious too. Before we get started , I want to point out, that you can make it to suit vegans\ vegetarians, or not.
Do remember we have some beef\ chicken broth left  from the Ushapallow\ rice  we had cooked and put it in the freezer? You can use it now and it would taste even better. But you can also use tap water and it will taste amazing.

Print Recipe

Ingredients

• 2 carrots
• 1 big yellow onion
• 1 fat teaspoon of cumin
• 1 cup of red lentils
• 1-2 garlic cloves
• 3 tablespoons olive oil
• 1/2 tablespoon ground black pepper
• Salt by taste (I add 1 teaspoon)

Instructions

1

Cut the onion into small cubes.

2

Thinly slice the garlic .Peel the carrots and grate. And believe it or not but a challenging part is behind us.

3

Heat the oil in a pot. Add the onion and fry until it becomes brown.

4

Add the carrots, stir and leave for 2-3 minutes more.

5

Wash the lentils, drain and add to the pot.

6

Fill the pot with liquid (waterbeef brothchicken broth) about 1.5-2 inches above all ingredients.

7

Add the garlic with all the spices to the pot and bring to boil.

8

Simmer and cook for another 30 minutes.

9

If the soup is too thick for you, you can add more water.

Easy, isn’t it? Do you have any questions? Write me here in the comments section!

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