Brown Lentil Soup

Before I share this recipe, I’d like to preface first that I am letting you guys in on a nice little family recipe. For as long as I can remember, my dad has been making us red & brown lentil soup. Rona blogged about the red lentil here, but because the tastes are so different, I figured I’d also share brown lentil soup with you all. I feel like I’m sharing a piece of my childhood, so take good care of it!

Reasons I like this soup. 1) It’s filling because lentils are a great source of protein. In fact, according to my wiki app that I have pulled up right now, lentils have the third-highest level of protein, by weight, of any plant-based food. Thank you wiki. 2) It’s delicious. That’s good enough for me.

Ingredients

3 cubes Knorr beef bouillon

2 large carrots, diced

3 large sticks celery, diced

1 large yellow onion, diced

4 garlic cloves, minced

1 tbsp olive oil

2 cups uncooked brown lentil, rinsed

1 can (14.5 oz) stewed tomatoes

1 tsp kosher salt

Pepper to taste

2 bay leaves

1 tsp cumin

2 large tomatoes, cut into cubes

Procedure

1. Fill a 6-quart pot with water, about 3/4 of the way.

2. Add 3 cubes of beef bouillon and bring to a boil.

3. While waiting for the water to boil, prepare the diced vegetables and heat 1 tablespoon of oil in a medium-sized pan. Add the carrots, onion, celery, and garlic to the pan and fry until lightly brown.

4. After this is done (or before), open your can of stewed tomatoes and blend in a food processor until smooth. This step is to avoid tomato chunks in the soup.

5. Once the water is boiled and the bouillon cubes are dissolved, pour the stewed tomatoes and lightly fried vegetables into the soup. Add the lentils, salt, pepper, bay leaves, and cumin. Stir well and reduce heat, letting the soup simmer for 1 hour.

6. In the meantime, prepare your potatoes. After an hour, add the potatoes to the soup and cook for another 15 minutes until the potatoes are soft (test with a fork.)

And that's all!

~Alyssa