I made this soup on a particularly chilly day. It was the kind of cold you can feel creeping into your bones. Like most things I make, I did not follow any recipe and roughly measured. I prefer the go with a what feels and smells good approach. Disclaimer: sometimes it’s disastrous.
1. Dice the onion to desired size. Here’s a great quick video tutorial if you’re feeling knife skill shy.
2. Cut carrots to desired but even size.
3. Pull the thyme off of the stems. (I prefer using fresh thyme that I store in the fridge or freezer for a longer life span)
1. Coat a soup pot with olive oil and turn on the heat to a medium-low setting (usually 3 if your stove’s got numbered knobs). Wait for the olive oil to open up. You’ll smell it when it’s hot enough.
2. Throw in the diced onion and stir. Then leave it alone for a minute or so and stir again. Repeat for a few minutes until the onion begins to become translucent.
3. Add in the garlic, minced/mashed in a garlic press or finely cut; stir and let it cook for about a minute.
4. Add in the herbs: Thyme + Coriander* and let them cook for a minute or two.*You can use any other herbs you’ve got; don’t stress if you don’t have an herb in any recipe. Open up the containers of what you have and choose intuitively by smell.
5. Add in the carrots and let them cook for 2 minutes or so, then add in the lentils and let them toast for a few minutes (about 2-3).
6. Add in the tomatoes* (I used about 3/4 of a can, but you can use the whole can). *You can use the “no salt added” or “regular” kind, just adjust based on what you’ve got.
7. Add in the whole box of broth (I used a 32 oz. container) + two dried bay leaves + pepper (a pinch or a few depending on taste preference) & salt
8. Turn the heat on a bit higher to about medium heat (4-5 on your numbered knob) and cover the pot. Let everything do its thing for 10 minutes.
9. Meditate, dance, play for at least five minutes. Check the soup (taste it!) and adjust the salt, heat, spice per your preference. **If it tastes too salty add some water. I added a dash of chili powder for a little heat. Put the lid back on and let the soup cook. After about 10 more minutes, check the soup again, adjust as needed. When the carrots and lentils are tender (not mushy…mushy is overdone, but if you’re at that point just puree the thing!), the soup is ready to eat.
10. I usually like to add Arugula to things. So I added a handful of Arugula to the soup and spun it in my bowl of soup; that way, the Arugula is tasty and you avoid that overly wilted consistency.