This is an easy and simple soup (other than dicing potatoes, which is sort of a pain) that is perfect for a quick snack or a cold night (just in time for summer!) This recipe makes a LOT of soup, which is okay because it makes good leftovers. Or you could just cut the recipe in half.
I like my soup a little chunky, which means I don't puree it at the end. If you're a pureest (ha!) you can certainly puree it if you feel like it. In that case, you probably won't need to dice the potatoes quite so small.
Ingredients
2 1/2 cups red lentils
3 medium-sized potatoes, peeled diced into 1 cm cubes
1 medium white or yellow onion, finely chopped
3 cloves garlic, very finely chopped or put through a press
1/2 cup lemon juice (approximately; to taste)
1/3 cup olive oil
1/2 tsp. oregano
About 8 cups of water, vegetable stock, or chicken stock (or any combination thereof)
salt and pepper to taste (LOTS is good!)
Directions
1. Dump all ingredients into a large pot and cook on medium until it starts to boil
2. Reduce to medium-low heat and continue to boil/simmer for about 40 minutes (the lentils should have split nicely, so the color is not only nice and opaque but it actually starts to taste like lentils and not water); salt and pepper to taste.
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