I love lentils.
These legumes come in a variety of colors. I’ve used brown, green, yellow and red ones for soups, salads and even ground some into flour to make brownies .
I chose lentils for my #WeekdaySupper meal because it cooks fast, in 15 to 20 minutes and you don’t need to soak it first. You can cook them longer and puree part or all of the soup for a different texture.
Is my version a lentil stew or soup? I think of lentil soup as more of a puree. This hearty bowl satisfies without stuffing you.
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