This recipe has just a few basic ingredients and proves that food does not have to be complicated to be delicious.
It is deceptively simple and makes a red split lentil soup that is quite satisfying. Even the most ardent meat eaters enjoy it and comment that it tastes like it has cream of chicken soup in it. I have been using and building on this basic recipe for 20 years and it never fails to please.
I’m amazed at the number of people who tell me they don’t like lentils, especially when I learn that many of them have never even tried them! This recipe will change their minds.
- ½ cup dried split red lentils
- 1 small carrot, diced
- ½ small onion, minced
- 1 celery rib, diced
- 1 teaspoon dried parsley (or 1 Tablespoon fresh)
- 4 cups water
- sea salt to taste
- cayenne pepper to taste
- Add all ingredients to a saucepan and bring to the boil.
- Reduce heat and simmer for 40-45 minutes or until lentils are done and veggies are tender, stirring occasionally and adding water as needed.
NOTE: If you have dehydrated veggies on hand, they will rehydrate and work beautifully with this recipe.
It is really just that simple, but there are other ways to improve on this base recipe as well. I have added whole kernel corn, fresh minced jalapeno, even diced potatoes. When in a particularly decadent mood, I’ll caramelize the onions and add them when the soup is ready to serve.
