Lentils are from the family legumes which includes other beans. It is grown annually and is basically a seed. Lentils are used in a variety of dishes. They have a cooking time between 10 to 40 minutes. Europeans use them in a variety of soups served along with chicken and pork. In the subcontinent lentils are used to cook a curry called “Daal” or are served with rice.
Vegetarian Lentil Soup
First of all you will need the ingredients. In order to cook vegetarian lentil soup you will require one table spoon of vegetable oil, one onion diced, a sliced carrot and one cup of dry lentils. Along with that you will need 4 cups of vegetable broth, 1 table spoon lemon juice, and a quarter table spoon black pepper and dried thyme. You will also require 2 bay leaves and some salt.
The preparation of vegetarian lentils soup is very easy. Take a large pot and in that pot add carrot and onion in vegetable oil and let it stew till onions turn clear. Then add vegetable broth, lentils, bay leaves, pepper, thyme and salt. Now reduce the heat and let it cook for about 45 minutes. In the end, remove the bay leaves and add lemon juice and your soup will be ready.
Lebanese Lentil Soup
The Lebanese lentil soup requires 2 cups of lentils, 12 cups of water, salt added according to taste, a quarter cup of extra virgin olive oil and 2 medium fine chopped red onions. You will also need half a table spoon of black pepper, quarter cup of pasta, 3 table spoons of lemon juice and lemon wedges.
Add water and the lentils to a 5 to 6 quarts pot and let it boil. Then skim off the layer that comes to the top, lower the heat and let it cook for 20 minutes. Start cooking the onions in olive oil till they turn a dark brown colour. Stir constantly during the last 5 to 10 minutes in order to avoid burning of onions. At this point add a cup of lentil water to the onions and let it simmer till the water evaporates. This process will take about 5 minutes.
Now add this onion mixture to the pot with lentils and let it cook for 10 minutes in black pepper. Add pasta and to the mixture and let it stew for a further 15 minutes. Let it cool down and refrigerate for 4 to 6 hours. Then before serving reheat it and your soup will be ready. The refrigeration part is important because the soup needs time to thicken.