All Week Lentil Soup

I make this lentil soup and we eat all week. We take it to work for lunches, we eat it for dinner with crusty bread and a fried egg on top. We eat it when it’s cold and snowy, we eat it when it’s mild and grey. This all week lentil soup has basically become a part of our family…

And what I love most about this lentil soup is that it’s vegan, super flavorful and really filling. It makes sense why Indians eat dal so often because lentils are cheap, full of protein and can be eaten with rice, bread or like soup.

All of the onion and the entire head of celery make this lentil soup really hearty. I sweat down all the veg (except for the carrots) nice and good to build a good base. Then I add my carrots, lentils, water and bay leaves.

After the liquid comes to a boil, I lower the soup to a simmer and let it do its thang. When it’s nice and thick, I add salt and finish the pot with half of the chopped cilantro.

To serve, I make homemade chapatti (or Indian flatbread) and garnish with lime, hot thai chilis, yogurt and more cilantro.

Make this before it gets too warm and I promise you, you’ll want to eat it for every meal.

All Week Lentil Soup

Serves 8-10 people, or 2 people for around 5 days

1 1/2 lbs organic dried red lentils, rinsed in cold water a few times
3 tbsp olive oil
3 large cloves garlic, minced
2 large white onions, finely chopped
1 head celery, chopped into 1/4 inch chunks
5 large carrots, peeled and sliced lengthwise, chopped in 1/4 inch chunks
8 cups of water
2 bay leaves
Salt to taste after lentils have thickened
Pepper to taste

For garnish
Bunch of cilantro
2-3 small Thai green chilis
1 lime
Full fat yogurt

Rinse lentils in cold water a few times.

Add 3 tbsp olive oil to a large stock pot over high heat. Add chopped garlic, stir until fragrant. Add onion and cook down for 2-3 minutes. Add chopped celery and continue to cook down for another 5 minutes. Finally, add carrots.

Add lentils and stir. Add eight cups of water, and bay leaves. Stir. Allow to come to a boil and then simmer for 1 hour. Be sure to keep an eye on the soup and stir every 5-10 minutes, so the bottom doesn’t stick.

After an hour, lentils should be thick and luscious. Add salt and pepper to taste. Finish with handful of chopped cilantro.

Garnish with a dollop of yogurt, squeeze of lime and chopped Thai chilis. Eat with chapatti and enjoy!