Recipe: Arri's Lentil Soup

I’m adding some recipes to this blog because cooking is one of the most satisfying creative works I have the pleasure of doing. Cooking engages my senses and yields immediate, tangible results. Even better- I get to see my loved ones enjoy my creations!

Arri’s Lentil Soup

Servings: 6-8

Prep Time: 15 minutes

Cook Time: 2 hours

Ingredients:

1 Onion, Chopped

2 Cloves of Garlic

1/2 Red Bell Pepper

3 Celery Stalks (or 1/2 teaspoon of dried Celery Seed)

1/4 C. Olive Oil

5 Carrots, peeled & sliced

1 Bay Leaf

2 Teaspoons, Parsley, chopped

3 Chicken Breasts [You may omit this to make the recipe vegetarian]

2 C. Dry lentils

1 Can, Tomato Paste

8 C. Water

2 Tablespoons Vinegar (white or apple cider)

Salt, to taste

Ground Black Pepper, to taste

Turmeric, to taste

Curry power, to taste

…

Instructions:

1) In large pot, heat oil over medium heat, add onions, bell pepper, garlic, carrots, and celery. Cook until onions are tender. Add chicken (if you’re not making the vegetarian version).

2) Put the lentil beans in a bowl and allow them to soak. (This speeds up the cooking process)

3) Add water, cook for about an hour, making the broth base of the lentil soup. (If you want to cut the cooking time, use half water, half vegetable/chicken broth)

4) If you cooked the chicken breasts in the water, take them out.

5) Stir in the lentils and tomato paste. Add the Bay Leaf. Simmer for an hour. (You would add the vinegar around this time, as the soup finishes cooking.)

6) Enjoy!

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