Unadulterated Lentil Soup

episode137-lentil-soup Ingredients:
  • 250g Green/Brown/Black Lentils
  • 1.2L Water
  • 4 – 6 Garlic Cloves (sliced in quarters)
  • 2 whole Bay Leaves
  • ½ teaspoons Whole Peppers (Red/Black)
  • ½ teaspoons Oregano (fresh)
  • 1 teaspoon Organic Sea Salt
  • 2 large Spanish Onions (cut in large pieces)
  • 2 tbsp Balsamic Vinegar
  • 4 Rosemary Sprigs
  • 1 teaspoon Cornflour
  • 4 tbsp Extra Virgin Oil
  • ½ teaspoon Sweet Paprika (optional)
Method: Pre-Preparation:
  1. Place the lentils onto a platter to scan and pick out any grit and off coloured lentils.
  2. After this step, place the lentils in a bowl of water (at least a litre of water) 24 hours prior to cooking, by replenishing with fresh water at least 2 to 3 times.
  3. The lentils should be hydrated and may have begun to sprout.
  1. In a large pot, add 1.2 litres of water, the soaked lentils along with the cloves of garlic, bay leaves, oregano, salt & pepper, onions, rosemary leaves and 1­2 tablespoon of oil.
  2. Bring to the boil, then simmer for about 45 minutes; topping up with water as required.
  3. When the lentils are cooked, mix the Balsamic Vinegar with the cornflour into a smooth liquid and slowly pour into the simmering soup (while stirring) until there is a slightly thick consistency.