Mom’s Lentil Soup

Name: How to cook Mom’s Lentil Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Mom’s Lentil Soup

Sometimes, simple is best, especially when it’s a cold day and you’re nostalgic for a warming winter soup just like mom used to make. My mom doesn’t like to spend a lot of time cooking, so her recipes tend to be simple, quick, and easy. This is one of them. But just because it’s simple, doesn’t mean it isn’t delicious! 😋

Ingredient

Food ration :

6 to 8 servings

Cooking time :

~1 hr total

12 ounces

dried lentils

medium sized sweet onion, roughly chopped

6 cloves

garlic (3 diced and 3 chopped)

3-4 stalks

celery, sliced

large carrots, sliced

3 tablespoons

olive oil, for sautéing the vegetables in batches

4 cups

chicken broth (I use low sodium broth)

4 1/2 cups

water

bay leaf

3 cubes

chicken bullion (optional, but recommended)

1/2 teaspoon

ground cumin (optional)

Cooking instructions

* Step 1

Assemble your ingredients. Wash your vegetables and peel the carrots, onion, and garlic.

* Step 2

Weigh 12 oz of lentils (or just use about 3/4 of a 16 oz bag). Rinse them well, and pick out any yucky looking ones.

* Step 3

Place the lentils in a large pot, and add 4 cups of chicken broth.

* Step 4

Dice the onion, then sauté it in a few teaspoons of neutral oil (I use olive oil) over medium-low heat until softened. Transfer them to the soup pot.

* Step 5

Cut the carrots and celery into thick slices. I transfer all the celery leaves into the pot.

* Step 6

Sauté the carrots and celery just as you did for the onions. These veggies won’t be fully cooked at this step. The goal is to just get them fragrant. Cooking them for about 5 minutes is fine. Transfer them to the soup pot.