This lentil soup defies expectations of how lentil soup should be. It is a regular meal in our home, especially when I am in a little bit of time crunch. The cooking is painless, easy and fast.
- 2 cups red lentils, washed
- 8 cups vegetable broth, low sodium if possible
- 3 garlic cloves, chopped
- 1 Tbsp. fresh coriander or parsley, chopped
- 1 Tbsp turmeric
- salt and pepper
How to make:
Heat olive oil in a pot over or large pot over medium-high heat.
Add the garlic and stir fry.
Add the washed lentils and then turmeric.
Then the broth and heat to a boil.
Simmer uncovered on low heat for about 20 minutes or until the lentils are cooked through.
Serve warm with the bread of your choice. Garnish with extra parsley or coriander if you desire.
