Simple meals on a budget but packs tons of flavor!
Credit: Struggle Meals
Prep time: 15 minutes
Cook time: 50-60 minutes
Yield: Serves 6-8
2 tablespoons canola oil
1/2 onion, chopped
2 celery stalks, chopped
2 cups lentils, (I used brown but you can use any kind you want)
6 cups stock, any stock will work
1/4 tsp salt, more for flavor if needed
1/2 tsp cumin
1 can diced tomato
1 tablespoon good olive oil, garnish
French Baguette, sliced and toasted (optional, but good for dipping)
In a stock pot add 2 tablespoons oil and heat on medium heat. Once oil is warmed up added your chopped onion and celery and stir. Cook down for 5 minutes until onions are slightly translucent. Add in 1/2 teaspoon of cumin and stir. Add in 2 cups of dry lentils and toss with the onions and celery. This will wake up the lentils. Let toast for 1-2 minutes.
Add in 6 cups of stock. It can be any stock you want it to be (veggie, chicken, or beef). Add in 1 can of diced tomato. Stir until fully combined. Bring it to a boil. Once you have it boiling, turn down to a simmer and cover. Check every once in a while to make sure you don’t need to add any more stock or water works as well.
Simmer for 40-50 minutes roughly or until lentils are cooked through. Add salt and pepper to taste at the end!
Use an immersion blender at the end to thicken it up a little bit if you would like! Immersion blenders are super cheap and work awesome for soups! Still leave some lentils whole or blend it all the way! Lentils do have a texture to them so it will be a little gritty if you blended it fully just a FYI 🙂 I blended mine this time but do like it partially blended also!
Scoop your soup in a bowl and top with a swirl of good olive oil! Decadent!
I served our soup with a french baguette sliced and warmed up! Great for dipping!
Note: Depending on the color of lentils you use that is what color you soup will be. Sometimes not the prettiest due to for example: brown lentils, but the flavor is amazing!
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