Lentil Soup

January 16, 2018


1 large onion

1 clove

1 lb. red lentils

1 bay leaf

8 cups vegetable stock, unsalted

2 cloves garlic, peeled and minced

1 tsp. fresh thyme, or ½ tsp. dried

1 tbsp. lemon juice, freshly squeezed

1 tsp. salt

¼ tsp. freshly ground black pepper

pinch nutmeg


1Rinse the lentils well and place in a large saucepan. Peel the outer skin from the onion and stick one whole clove into the the side of the onion. It doesn’t mater where.

2Place in the onion in the saucepan with the lentils and add the stock, bay leaf, thyme one clove of garlic, and half of the salt and pepper. Reserve the remaining garlic and seasonings to balance out the flavours at the end.

3Bring the mixture to a boil, skimming as necessary. Reduce the heat and simmer everything for about 30 minutes. Remove the onion and bay leaf. Stir in the remaining minced garlic and simmer another 10 minutes.

4Place an immersion blender in the pot and puree the lentils in the stock until the soup is smooth and glossy. Stir in the lemon juice. Adjust to taste alternating between salt and lemon juice until you reach the desired balance. Divide soup between serving bowls, top with a few croutons and serve extra wedges of lemon.

5It’s just too easy!