Cook’s Recipe: Lentil Soup

“Not everything needs meat to be delicious,” Nievah spat across the table at the grimmacing Thaxus. Throwing up his hands in frustration, Thaxus conjured up spoon and forced himself to try a bite of this supposed “soup” the high priestess kept pushing on him.

“I hate it when you’re right,” Thaxus slurped before reaching for another chunk of bread.

Believe it or not, food really can be satisfying and filling without involving a large steak or a whole chicken. Given how much time I spend with vegetarians, it’s started to sneak into my own cooking. So whether you’re looking for a cheap soup to make on a whim or are trying to impress the cute vegetarian across the hall, this recipe just calls for some extra time but it is worth it.

Lentil Soup
Makes around 8 cups of soup
Prep time: 15-20 minutes
Cooking time: at least an hour, but not active

Ingredients (Confused about the colors – click here)
6 cups vegetable stock
4 carrots
1 onion
2 stalks of celery
4 tablespoons olive oil
2 cloves of garlic
8 ounces of dried lentils
1 can of tomato paste
1 teaspoon of tumeric
1 teaspoon of lemon juice

Equipment
A large pot

Directions
Inspect the dried lentils and remove those that aren’t up to standards. In the large pot, heat the oil over a medium heat. Finely dice the onions (toss them in a food processor is a great cheat) and garlic and saute them until they soften.

Finely dice the carrots and celery and add to the pot, allow the vegetables to cook until the onions have caramelized. Add the stock and tomato paste to the pot until it begins to simmer, then add in the lentils, tumeric and lemon juice.

Allow the soup to simmer until the lentils are soft, at least an hour. Stir regularly and serve warm with bread.