We enjoy eating soup all year round. Lentil soup is great in the summer because it cooks quickly and isn’t too heavy. This recipe uses just a few ingredients to create rich, fiery, flavor. Add a hand full or two of chopped fresh herbs such as cilantro, parsley and mint into the soup or save them as part of the mix-ins so everyone can add their own amount and flavor combinations.
I came up with the mix-ins to solve two issues: 1) No one in our family likes the same things in their soup. And 2) We needed to put a few random leftovers to good use. Creating a mix-in bar with whatever you have on hand will allow even the pickiest eater to make a dish to their liking. I hope it helps you make meal time a little more fun and enjoyable.
Lentil Soup with Mix-Ins
- 3 tablespoons Olive Oil
- 1 large Sweet Onion finely chopped
- 3 Small Carrots finely chopped
- 1 tablespoon Tomato Paste
- 1-2 tablespoons Harissa *see notes
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 cup Red Split Lentils
- 1/2 cup Small Whole Green Lentils
- 8-10 cups water
- Small Pasta cooked
- Rice cooked
- Beans cooked
- Whole Grains
- Vegetables roasted or sautéed
- Fresh herbs finely chopped
- Cheese shredded or crumbled
- Put olive oil in a large pot over medium heat.
- Add onions and carrots and stir to combine.
- Add tomato paste, harissa, turmeric, salt and pepper. Stir to combine.
- Add lentils and water. Stir to combine.
- Cover and bring to a boil. Reduce heat and simmer for 20-30 minutes or until lentils are cooked through.
- Serve soup in individual bowls. Top with mix-ins.