If you’re new to Love and Lentils, I don’t only post recipes that include lentils although it may seem so if you’ve been seeing my last few posts. That’s because I am participating in Canadian Lentils Recipe Revelations Challenge! (wish me luck!) But today, I am sharing my husband’s recipe.
I don’t know what’s going on, but I’ve been battling colds and the flu for the last couple of months. I rarely get sick throughout the year, but this winter (and daycare germs) have taken their toll on me! I was finally feeling better over the last couple of weeks, and then boom – I got this awful cold once again.
To rewind a little, I grew up in a Greek household and I had my fair share of Greek lentil soup, or ‘fakes’ (fah-kehs). I never got sick of it, and to this day, we ask my mom to make some for us and we all go over to indulge in a bowl or two.
Maybe that’s why this was the only thing I was craving today in my feeling sorry for myself state. My husband came to the rescue with his delicious version of lentil soup. When I started my blog last year, one of the first recipes I shared was my hubby’s lentil soup. I was just having a look with him and I know we were thinking the same thing – those photos need to be retaken!
Check it out here. Ha! Link with embarrassing photos has since been removed, sorry. 😉
He cooks for an army, so feel free to cut this recipe down, or go for the large portion and freeze it! It tastes great reheated later and it will make for quick and easy weeknight meals.
- 1 tablespoon olive oil
- 4 onions, chopped
- 6 cloves garlic, minced
- 5 small carrots, sliced
- 6 cups vegetable stock
- 2 cups green lentils, rinsed and picked through
- 2 large Russet potatoes, peeled and chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1/4 teaspoon cayenne pepper
- Kosher sea salt and pepper to taste
- 1 teaspoon white vinegar
- Fresh parsley to garnish
- In a large saucepan over medium heat, warm the olive oil. Add the onions, garlic, and carrots. Cover and cook until the onions have softened, stirring often, for about 10 minutes.
- Add the vegetable stock, lentils, potatoes, bay leaves, oregano, coriander, and cayenne. Turn the heat to high and bring all to a boil. Reduce heat to low, cover and simmer for about 30 more minutes, or until lentils and potatoes are cooked through.
- Season with salt, pepper, and vinegar.
- Garnish with parsley and serve.
- Store in an air-tight container in the fridge for up to a week, or in the freezer for longer.
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