Here is an easy and simple lentil soup that is made from pantry staples. Despite its simplicity it is very satisfying, and has a flavor that is greater than the sum of its parts. If you use red lentils, expect the soup to take around 1 hour to be ready to eat, but simmering for another hour or leaving it overnight will turn it into something great.
- Red lentils
- One small yellow onion
- 1 inch knob of ginger
- 3-4 garlic cloves
- Olive oil
- Bay leaf
- Peppercorns
- 2-3 medium potatoes
- Lemon or lime
Mince the onion and gently sautée over medium-low heat for a few minutes, until it is soft and translucent, but not browned. Meanwhile mince or grate the garlic and ginger. Add the garlic and ginger to the onion and stir for a few minutes, until they too are soft. Then add the lentils, bay leaf and peppercorns and stir. Add plenty of water and some salt and simmer for an hour. Then check for salt and add the juice of one lemon. Done.