Quick green lentil soup
This is an amazing soup that you can make in a flash.
You don’t have to presoak the lentils, which makes this super quick and easy to prepare.
It took me 45 minutes to get this warm and hearty soup from chopping board to table.
I added vegetables because they pair so well with the lentils, and enriches the soup with extra nutrients, fiber and flavor.
Just imagine savoring a bowl of this soup when it’s cold and rainy outside.
So what are you waiting for?
Makes 3-4 servings
1/2 cup green lentils
(3 cups boiling water)
1 large sweet potato
2 cloves of garlic
2 Tbsp pearl barley
6 cups boiling water
1/2 tsp cumin
1 tsp turmeric
1/3 tsp ground black pepper
2 Tbsp chicken bouillon
Salt (if needed, to taste)
1. Place the boiling water (3 cups) in a pot and add the lentils. Cover the pot, simmer vigorously for 15 minutes and drain.
2. Finely dice the vegetables. Heat a pot with 2 Tbsp of oil and sauté the onion and garlic for a few minutes, add the vegetables, the 6 cups of water and the lentils, barley and spices and cook covered on medium heat for 30 minutes.
Good to know…
Looking for a quick recipe with orange lentils? Click here.