Carrot and Red Lentil Soup

Isn’t it amazing how, sometimes, a very few ingredients combined can come together to make something much greater than the sum of its parts?  This soup is like that:  Ridiculously simple to make.  Inexpensive.  Really, really tasty.

I’ve been making carrot and red lentil soup since I was in college.  It was very kind to my student budget and I value its affordability still.  Both my husband and I enjoy the flavour of this soup and I like that it’s so simple to make.  I can easily throw it together on a busy afternoon and be comforted in the knowledge that a nutritious meal is readily at hand.

To make Carrot and Red Lentil Soup, you’ll need:

• 1 cup red lentils
• 1 cup diced onion
• 2 cups sliced carrots
• 6 cups stock (I used chicken this time but vegetable is fine too)
• 3/4 teaspoon cumin

Combine all the ingredients in a pot and bring them to a boil. Skim any foam that forms on the top, reduce the heat to a simmer and cook, covered, until the lentils are soft.  This usually takes about 40 minutes on my stove.  It may take more or less on yours depending upon the temperature at which it simmers.

Working in small batches, purée the soup in your blender.  Taste the soup and adjust the seasoning.  You can serve it right away if you want but I usually return it to the stove and let it simmer for another hour so that it thickens up a bit.

That’s it.  I told you it was simple!  Enjoy!
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