I’m sure there are advanced techniques for soup-making…French words to describe the different stages of simmering, expensive spoons and funnels and strainers. Clearly, I have no idea what these fancy methods involve – which is why I would like to share my own preferred soup-making technique: put everything into a large pot and let it simmer until delicious.
I’m not the first to think of this. America has been embracing the Crock-Pot for years. In fact, do a little Pinterest search and you’ll be amazed (and/or disgusted) by the number of things we have dreamt up for the slow cooker.
The moral of this tale is that things taste really good when they spend time heating together. This lentil soup is as simple as it gets – truly minimalist – and it involves little more than your stove and some vegetables. It makes about 6 large bowls. Enjoy the laziness, my friends!
1 cup chopped carrots (I used baby carrots and chopped into coins)
1 1/2 cup chopped fresh green beans (stems removed)
14.5 oz can of diced tomatoes, lightly drained (pour off any excess juice)
2 cups vegetable broth, 1 1/2 cup of water
1 large white onion, chopped
1 cup green lentils (dry)
Cumin, cayenne pepper powder (optional), salt, pepper, olive oil
Over medium heat, add a few teaspoons of olive oil to a large pot. After a few seconds, when the oil is heated, add in your chopped onions and saute until glassy, about 8 minutes.
Next, add in the chopped green beans and carrots. Saute for another 8 – 10 minutes.
Then, pour in your vegetable broth and water and stir.
Bring everything to a boil, then pour in your diced tomatoes and dry lentils. Stir.
Add in a few shakes of cumin, cayenne pepper powder, salt and pepper, and cover. Reduce the heat to a simmer and stir every 5 or so minutes. After 20 – 25 minutes, your lentils should begin to soften. Remove the lid and continue simmering for another 10 minutes.
If your soup feels too brothy you can either continue cooking off the steam or skim off some of the liquid – however, as your soup sits and cools for a few hours, the veggies and lentils will continue to absorb the broth and flavor.
Add additional spices or salt as desired. Serve warm for up to a week.