I usually use dried lentils for cooking, because they are cheap and easy to cook. Generally I make a simple lentil soup that North American’s like, and Europeans love.
I don’t bother with measurements, so you’ll have to use your own judgment.
Dice carrots, onions and celery, throw them all in a hot pot with a couple tablespoons of extra virgin olive oil. Let them cook until the onions are translucent, but before things really start to brown.
Here I add my dried (and cleaned) lentils and cook them a bit with the vegetables. If you’re using canned, hold off. Add your favorite broth or stock. I prefer vegetable stock but chicken would probably work fine. My mom would probably add Maggi seasoning here but I keep it a little simpler.
Add your canned lentils and seasonings. Bay leaf, Italian parsley, oregano and basil work well. Salt and pepper is a must, but you can use any number of other spices. If you’re looking for a more spiced flavor, lentil soup can be made in a Moroccan style: adding cumin, coriander, cayenne and garam masala instead.
Add a good amount of tomatoes to the soup at this point. I like to buy a can of whole tomatoes and cut them into chunks before adding them to the soup. A can of diced tomatoes might work, but I’d strain them to keep as much of the canning juices out of the soup as possible. Peeling and chopping fresh tomatoes would probably be ideal, but who has that kind of time?
Let the soup boil and then simmer it for at least an hour, or until the flavors come together and the lentils are soft. Using canned lentils, this probably won’t be an issue.
I like to call the soup done at this point, but some people, particularly when the dish is cooked in a Morrocan style, like to use a stick blender to give the dish a more even consistency. When serving, season with salt and ground pepper as needed, and add a small splash of vinegar (red wine or balsamic) to each bowl. This acidity will really bring the dish together and cut the oiliness of olive oil.
Enjoy!
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