Super easy and delicious, one pot soup, great for a quick hearty lunch or an accompaniment for any grilled fish or meats. It's very inexpensive meal, assuming you have the seasonings as staples; it should cost around $5 to make. Have friends over to share with hot cornbread!
1 Tbsp extra virgin olive oil
1 medium onion, cut into wedges
2 Tbsp chopped garlic
3/4 cup chopped green sweet pepper
5 cups of water
1 1/4 cups dry red lentils, rinsed and drained
4 teaspoons of chicken base
2 teaspoons of beef base to give it some depth
1 Tbsp snipped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 Tbsp dry cooking sherry or white wine (opt)
14 oz can tomatoes, diced and seasoned (opt)
In a large saucepan cook onion in hot oil over medium heat for 8 minutes or until browned, stirring occasionally. Add sweet pepper and garlic; cook and stir for two minutes more. Add the water, lentils, chicken and beef base, thyme, and red pepper. Add tomatoes and sherry. Bring to just a boiling; reduce heat.
Simmer, uncovered, about 15-20 minutes are until lentils are tender. Hold on simmer for up to an hour to let the flavors blend. Stir in fresh snipped thyme if using.
To serve, ladle the soup into bowls. If desired, top with fresh thyme sprigs and/or fresh yogurt.
Difficulty level: Easy Peasy
4 servings
Prep time: 5 minutes
Cook time: 25 minutes
Delicious with curry crusted grilled salmon, cornbread and fresh vegetables.
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