Lentil Soup Recipe – #SundayTalks4

This Sunday I want to preserve my energy guys:) I am hungry today what else I can say, I can not eat till the sun goes down and my energy level is totally different than two hours ago. I was going to do so many things today as I imagined and planned in my head but I didn’t write down any of them, I should have written.  However, I still want to share my post for Sunday talk.  I came up with a recipe. It is simple and takes no longer than 30 minutes.

LENTIL SOUP

It is vegan and gluten-free (always check your red lentils labels if you are super sensitive to gluten)

Quick Tip: If you have time you can always add a couple of small diced carrots and one big size small diced potato, a few minutes after sautéing the onions.Recipe Notes; Not many cultures use peppermint on their dishes, but I encourage you to try adding dry peppermint once you serve to eat.

Ingredients

• 3 -4 Tablespoon olive oil
• 1/2 Teaspoon Salt (Please adjust this according to your taste)
• 1/2 Teaspoon Cumin
• 1-2 Bay Leaf
• 1-/2 Teaspoon Black Pepper (Please adjust this according to your taste)
• 1/4 Teaspoon Cayenne
• 1 + 1/2 Cup Red Lentils, Rinsed
• 1 Medium Size Onions, diced
• 1/2 Teaspoon Oregano
• 2- 2.5 Quart Hot Water (Probably won’t be using it all but it is safe to have it)

Topping Ingredients;

• 2 tablespoons olive oil + 1 tablespoon vegan butter
• 1/2 Tablespoon peppermint
• 1/4 Teaspoon Smoked Paprika
• 1/2 Teaspoon Crushed Red Pepper

Instructions

1. Heat the olive oil in a medium saucepan and then add diced onions and simmer them with small to medium heat.
2. Add salt, black pepper, cumin, smoked paprika, cayenne, and oregano, and cook the onions until they are soft and translucent.
3. Don’t forget the stir the onions occasionally
4. Add 1.5 quart of the hot water and bay leaves and finally red lentils. Bring up to a boil and stir a couple of times
5. After it boiled up reduce to heat and simmer for another 10-15 minutes until red lentils are soft and fall apart.
6. Check the taste of it and add more salt and black pepper if it is required.
7. Let it cool for 10 minutes and then use an immersion blender and blend it until it is smooth.
8. If the consistency is good, you don’t have to use the rest of the water but usually, when the red lentil soup sits for a while, you may need to add some water to it, while you reheat it. You can use the extra water.
9. Heat the olive oil and butter in a small pan. Right before the vegan butter totally melted add peppermint, smoked paprika, and crushed red pepper and stir it

• After you serve the soup in a bowl add the toppings.