As soon as the cold weather sets in, my family knows it is lentil soup season. Versatile and nourishing, comforting and delicious, healthy and satisfying, lentil soup is a staple in our house throughout the winter months and often well into spring. Easy to make and even easier to modify based on taste preferences and what is in your fridge and pantry, lentil soup served with warm bread, cheese, and a salad can make a tasty meal.
Here is a recipe for lentil soup, adapted from Bob’s Red Mill, and with suggestions for variations:
Lentil Soup — 8 servings
2 tbsp olive oil
1 cup diced onion
½ cup diced carrots
1 tsp salt
2 cups lentils (add more or less depending on how hearty you want the soup)
8 ounces canned diced tomatoes (more or less depending on taste)
48 ounces chicken broth
½ tsp ground cumin
¼ tsp black pepper
¼ tsp turmeric
1 bay leaf (or two leaves depending on taste)
Here are some variations for the soup — be creative and follow your taste buds!