I wish I knew who to credit with this recipe, but it was torn from a journal and the original paper lost long ago. Anyway, it’s a basic soup, but I have yet to encounter someone who doesn’t enjoy it, so I usually make a double batch. Serve along with a crisp green salad and some homemade whole grain bread. It’s often better the next day, if you can get it to last that long.
1 medium onion, chopped
2 medium cloves garlic
4 cups vegetable broth or water
1 cup dried red lentils, picked over and rinsed
2 medium potatoes, peeled and cubed
1/2 tsp. oregano
1/4 tsp. salt (optional)
2-3 Tbsp. lemon juice (fresh is best, but I use bottled all the time)
pepper to taste
In a nonstick pan, sauté the onion over medium heat until browned. Use a tablespoon of water or so whenever it threatens to stick. (This way you avoid using fat.) Add garlic just until it’s fragrant. (About 30 seconds.)
Stir in broth, lentils, potatoes, oregano, and salt. Simmer, covered, for 45 minutes or until the lentils are soft. Stir in remaining ingredients.
You can cook in a pressure on the second ring for 12 minutes, and it’s even creamier in texture after natural depressurization.
Use soy sauce for flavoring rather than salt, and stir in only after cooked. It adds a little more depth.
My sister prefers her soup with brown rice, rather than potatoes. She simply adds the rice with the lentils and cooks for one hour.
Hope you enjoy it. If you do, or if you come up with another variation you’d like to share, I’m always interested!