Lentil soup is an eastern Mediterranean classic. Lentils are a popular choice and are definitely one of my favourite pulses. Unlike many pulses, they do not require soaking before cooked. Red lentils contribute a real splash of colour to soups such as this. This is one of that dishes when you put all ingredients in one pot and wait till get ready😀👍.
1 cup red lentils, rinsed and drained
2 big onions, chopped
4 large garlic cloves, chopped
Half of red bell pepper, chopped
1 big carrot, chopped
5 1/2 cups vegetable stock
2 bay leaves
- Put all ingredients in a large pan. Bring to the boil over a medium heat, then lower the heat and simmer till red lentils are soft (around 20-30 minutes).
- Remove the bay leaves, blend until smooth.
- Season with black pepper and paprika, garnish with avocado.