Lentil Soup
Emilija Gievska
April 6, 2024
I made this recipe last fall, so you may want to bookmark it and come back to it in a few months. Fall is the time of the year when you’ll be looking for something warm to satisfy your stomach. For me, that’s lentil soup. It’s healthy, delicious, and warming.
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Ingredients:
Adjust Servings
| 1 onion | |
| 1 cup celery | |
| 3 cloves of garlic | |
| 2 carrots | |
| 10.5 oz lentils 300 g | |
| 17 fl oz vegetable broth 500 ml | |
| 33.8 fl oz water 1 l | |
| 1 tbsp oregano | |
| 1 tbsp dried thyme | |
| 1 tbsp dried cummin | |
| Salt and pepper |
Ingredients for the Flatbread
| 10.5 oz whole wheat spelt flour 300 g | |
| 1 tsp salt | |
| 1 tbsp olive oil | |
| Hot water |
Directions
1.
For the Soup
Start by sauteing the onion, celery, garlic, and carrots
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2.
Add the can of diced tomatoes and green lentils along with the oregano, dried thyme, ground cumin, salt, and pepper to taste
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3.
Add the vegetable broth and water. Simmer the soup until the lentil is soft and cook all the way through. I topped it with crispy bacon and spring onion
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4.
For the Flatbread
In a bowl, add the whole wheat spelt flour, salt, olive oil, and hot water as needed to form a medium-soft dough
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5.
Knead the dough and let it rest for about 30 minutes
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6.
After 30 minutes, form a dough ball and roll it until it’s thin like tortillas
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7.
Add the thin bread in a heated skillet with a touch of oil and cook until brown spots show for around 30-40 seconds per side
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8.
Bon Appetit
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