Even though we don’t have much of a winter here, a good, hearty soup is always called for when feeding lots of hungry people.
I occasionally find it challenging to prepare a meal for people who traditionally eat meat, but this lentil soup is satisfying, so they usually don’t notice it is vegan. And I don’t see a need to bring it up.
Tonight I made lentil soup for our Wednesday night gatherings at church during lent. We eat soup and salad and watch an episode of The Vicar of Dibley. We have a blast – some lighthearted fun and feasting.
I also made some more of the red curry sweet potato soup so there would be something for everybody. My friend, Glory, and her brother, Tom, made bread, and Betsy brought salad.
Oh, did I mention this soup is soooo easy to make?
1 pound lentils, rinsed thoroughly
8 cups water (add more as needed)
1 tablespoon light olive oil
3 cloves garlic, minced
1 28-ounce can diced tomatoes
Salt to taste
Feta cheese crumbles – vegan or dairy as your diet allows (optional)
Soak lentils in water for a few hours or overnight. When ready to make the soup, heat olive oil in large pot, saute garlic for a minute or so, being careful not to let it burn. Add lentils and water, bay leaves and salt, bring to a boil and let simmer 10 minutes. Add tomatoes and simmer another 10-15 minutes or until lentils are thoroughly cooked. Optional: Top each serving with feta cheese crumbles when serving.