Ingredients

• 1 garlic clove, crushed
• ¼ red onion, sliced
• 1 teaspoon of olive oil
• 3.5 cups Puy lentils
• 1 carrot, peeled and chopped into small pieces
• 4 celery stalks, washed and chopped into small pieces
• ½ teaspoon cumin
• ½ teaspoon rock salt
• 4 cups water
• Chopped coriander, to serve
• Crushed toasted cashews, to serve (optional)

Instructions

• Soak 1.5-2 cups dried lentils covered in water overnight
• Drain and rinse before using
• Heat oil in a large saucepan
• Once hot, add the garlic and onion
• Cook for a few minutes until starting to soften
• Add the remaining ingredients and bring to the boil
• Cover and lower to medium
• Cook for 30 minutes or until the lentils and vegetables are tender
• Season to taste with salt and pepper if required
• Using a stick blender, process to a chunky-style soup
• Top with the coriander and cashews to serve

Storage
This soup once cooled, can be stored in an airtight container in the fridge for up to 4 days.

Source: http://nadiafelsch.com/2014/06/20/easy-peasy-lentil-soup/

Thank you Nadia Felsch – we’re loving this recipe already.

The post WEEK 7 RECIPE: Easy Peasy Lentil Soup appeared first on Working-IN.