Just 5 minutes needed to put everything into the pot. The heat does all the work, and you'll have the most delicious and nutritious soup only minutes later.
Ingredients
8cupswater
1lblentils(brown or green)
1largeonion(chopped into small pieces)
2stalkscelery(chopped)
2Tbspextra virgin olive oil
½cuptomato puree(or a chopped, very ripe tomato/ or a squeeze or two of tomato paste)
2tspchicken bouillon(Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base)
Place the lentils in a large pot, and rinse several times, checking for foreign objects.
Add 8 cups (2 litres) of water to start, adding more later if necessary.
Add the chopped onion, celery, olive oil, tomato puree, and the bouillion, if using. Add about 1 ½ teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if it's too thick) stirring occasionally, until lentils are done (about 30 mins.)
Add more salt, pepper and olive oil if desired.
Serve with warm, crusty bread.
Notes
Make this vegan by substituting the chicken stock with vegetable stock.
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