This lentil soup is my favourite: it’s easy to make, simultaneously filling and refreshing, and really, really delicious. Who would have thought a straightforward combination of lentils and vegetables would work so well?
- 1 cup of green lentils (dried)
- ½ teaspoon of cumin seeds
- a pinch of fennel seeds
- 1 finely chopped onion
- 1 thinly sliced leek
- several cloves of garlic
- 1 diced potato
- 2 diced carrots
- 1 bunch of bok choy (or 2-3 bunches of baby bok choy)
- 1 small red capsicum, diced
- a handful of fresh basil leaves
- Simmer the lentils in a large pot for about half an hour. You want them almost cooked through, but not so much they couldn’t cope with more.
- Add everything else to the par-cooked lentils except the bok choy and simmer for as long as it takes for the vegetables to become tender—this usually takes about half an hour. You can add more water if you need to.
- Stir in the bok choy and basil, and simmer for another 5 or 10 minutes.
If you can’t find bok choy, you can use a celery stalk and some spinach/silverbeet/chard. You’ll have to cook the celery with the other vegetables, and choose your timing with the spinach as it takes longer to cook than bok choy (especially if you use baby bok choy).
Source: Adapted from a recipe in the local newspaper many, many years ago.