My wife found an amazing recipe for a lentil soup a while back. She was working late today, so I cooked the soup while she drove home.
It’s pretty simple. Onions, garlic, peppers (I used a bell pepper) in oil. Add lentils, broth, chickpeas, and canned tomatoes. Season and simmer for 20 minutes.
It’s SO FLAVORFUL!
Usually with soups, there’s a mix of spices – and frequently, when I taste it, I say “Hmm, still needs something.”
This one gets a mere sprinkle of salt and pepper, and it’s great.
Apologies for the lack of photo; I didn’t think to take one while cooking. FauxPseudo’s post today made me think about sharing just now.
Yum! The peppers are new for me here, but lentil soup is hard to mess up totally.
I usually use green lentils for chunky stews to get that hearty earthy flavour. But red lentils are op for basically any use.
The recipe technically calls for a chili pepper of some sort, but we usually sub in a bell pepper.