Ingredients:
- 1 & 1/2 cups (330g) lentils, washed and picked over.
- 1lb (425g) carrots, peeled and sliced into 1/2-inch coins
- 1/2 lb (200g) small white potatoes, scrubbed, sprouts removed, and sliced into 1/2 inch chunks
- 2 bay leaves
- 4-6 sprigs of fresh thyme or 2 big pinches dried thyme
- 1 big pinch ground nutmeg
- 1 pinch ground cinnamon
- 8-10 cups (approx 1.8L) chicken or vegetable stock
- 2 tbsp (20g) minced garlic, or more, to taste, freshly ground black pepper, to taste
How to make:
1. place the lentils, carrots, potatoes, bay leaves, thyme, cinnamon and nutmeg, in a medium pot with 8 cups of stock. Bring to the boil, turn the heat to low, and cook, stirring occasionally.
2. Meanwhile, heat the olive oil in a skillet and turn the temperature to medium-low. Add the onion and garlic and cook, stirring, until the onion softens (about 5 minutes). Turn off the heat.
3. When the lentils, carrots, and potatoes are tender (this should take about 30 minutes) remove the bay leaves and the thyme sprigs and pour the onion mixture into the soup. It should be faintly sweet with just a hint of cinnamon and nutmeg.
4. Add more warm stock if necessary. Angela makes a very thick lentil soup, though it can be nice with more stock, especially if the stock is homemade. Season with salt (if needed) and black pepper and serve in warmed bowls with crusty bread.
- 1 & 1/2 cups (330g) lentils, washed and picked over.
- 1lb (425g) carrots, peeled and sliced into 1/2-inch coins
- 1/2 lb (200g) small white potatoes, scrubbed, sprouts removed, and sliced into 1/2 inch chunks
- 2 bay leaves
- 4-6 sprigs of fresh thyme or 2 big pinches dried thyme
- 1 big pinch ground nutmeg
- 1 pinch ground cinnamon
- 8-10 cups (approx 1.8L) chicken or vegetable stock
- 2 tbsp (20g) minced garlic, or more, to taste, freshly ground black pepper, to taste
How to make:
1. place the lentils, carrots, potatoes, bay leaves, thyme, cinnamon and nutmeg, in a medium pot with 8 cups of stock. Bring to the boil, turn the heat to low, and cook, stirring occasionally.
2. Meanwhile, heat the olive oil in a skillet and turn the temperature to medium-low. Add the onion and garlic and cook, stirring, until the onion softens (about 5 minutes). Turn off the heat.
3. When the lentils, carrots, and potatoes are tender (this should take about 30 minutes) remove the bay leaves and the thyme sprigs and pour the onion mixture into the soup. It should be faintly sweet with just a hint of cinnamon and nutmeg.
4. Add more warm stock if necessary. Angela makes a very thick lentil soup, though it can be nice with more stock, especially if the stock is homemade. Season with salt (if needed) and black pepper and serve in warmed bowls with crusty bread.
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