Lentil Soup

This tasty soup was added to the family’s repertoire in the past year; I got the recipe from a friend at the gym; I had partially and impatiently scribbled down only some of the instructions and tried to remember the rest.

It wasn’t difficult to remember, since it is a very simple (and very good!) soup to prepare; I hope I didn’t forget anything, but even so, everyone really likes this soup, so here’s the recipe.

Ingredients:

• 2 cups orange lentils, rinsed well in strainer
• a little bit of olive oil
• 1 large onion finely chopped
• 3 cloves of garlic, finely chopped
• 2 carrots, cut into very, very small cubes
• salt to taste
• pepper to taste
• 1/2 teaspoon Tumeric (Kurkum)
• 1 Tablespoon chicken soup powder
• water

Preparation:

1. In pot put the olive oil.
2. Add to pot the finely chopped onion, chopped garlic, and little carrot cubes. Stir.
3. Add the rinsed and strained orange lentils. Stir for a few seconds.
4. Add salt, pepper, tumeric, chicken soup powder, and hot water (amount of water according to your judgement).
5. Bring to boil, lower flame, and cook for about half an hour or 40 min. till ready.
6. Optional but recommended: if you have a stick-blender (magic wand type blender), stick it into the pot at this point and PARTIALLY blend some of the soup, so that it is thick, but some of the pieces remain whole.
7. Enjoy on a cold winter’s evening.