Lentils are just so hard to take a photo of. Ok, so many they’re not the most photogenic food, but you know what they say – don’t judge a book by it’s cover. Funny story (
but not really), when I was in primary school I saw a book called ‘Thief‘ on the book shelf for so long and for the longest time I didn’t read it because the cover was not the best, but when I caved in and read it, it was like the best book I had read (at the time).
Ummm, yep, back to the soup: Lentils are packed with FIBRE which is super good for you and get’s your body going and makes you feel super full without getting all that bloatiness (not even a word) and it’s just an all round star to be honest!
Strictly speaking this isn’t the real deal genuine Spanish lentil soup but it’s as close as I can get and it tasted so darn delicous!
ps. I’m aware it doesn’t look very soup-y but I just didn’t add the liquid as I like mine more lentil-y.
Spanish Lentil Soup vegan, gluten free and dairy free
1/2 cup puy type lentils
1 onion, cut up
1 carrot, cut into small pieces
1 clove of garlic, minced
1 small bay leaf
1/2 chicken or vegetable stock cube
Salt and pepper, to taste
Sauté the onion and carrots in olive oil for about 5 minutes until soft (be sure to add salt so the sweetness comes out).
Add garlic and saute until fragrant.
Add the lentils and stir around then cover with water until about and inch above the lentils are covered with water.
At this point, add in the thyme and bay leaf.
Simmer uncovered for about 20-30 minutes, check it at about 20 minutes to see if it is done.
Season with any more salt and pepper if needed and serve with a drizzle of extra virgin olive oil on top.