In the weird world of
Covid-19 where the options are checking Instacart or Amazon Fresh delivery
windows obsessively for 24 hours to try and have groceries delivered, or masking
up and braving the store yourself, having a few recipes on hand that require
few ingredients and little to not effort can be a life saver.
This Quarantine Lentil Soup has only 10 ingredients, though you
could easily leave out the kale or lemon juice and still have a great, hearty
soup. Let's talk additions! This soup is so versatile. You could throw in some
celery, add a couple tablespoons of curry powder, or add a bit of coconut milk
for depth and creaminess. The possibilities are endless!
Here's the recipe.
Quarantine Lentil Soup
Ingredients
3-4 tablespoons olive oil
1 1/4 cup diced onion
1 1/2 cups diced carrots
1 1/2 tablespoons minced garlic
2 tablespoons cumin
2 teaspoons red pepper flakes
2 cups red lentils
6-8 cups vegetable broth
2 cups shredded kale
4 tablespoons lemon juice
Salt and pepper to taste
Method
In a large Dutch oven, heat the olive oil and then sauté the onion
for about 5 minutes or until softened. Add the garlic, carrots, and cumin.
Continue sautéing for a few more minutes. Then, add the red pepper flakes,
lentils, and vegetable broth. I started with six cups of vegetable broth and
added more based on the thickness as the soup cooked.
Bring to a boil and then reduce to low. Cover and simmer for about
15-20 minutes or until the lentils are cooked and the carrots are soft. Then,
add in the kale, lemon juice, and salt and pepper. Let the kale just wilt for
about 2 minutes.
Ladle into bowls and serve with crusty bread. Enjoy!
