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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I recall one occasion when I was about 5 when I refused to eat my lunch (which happened to be lentil soup). Yaya made me have it for dinner. When I wouldn't eat it for dinner she made me have it for breakfast the next day. As an adult, I always remember that story when I have lentils and I smile at what a silly child I was - because Yaya's lentil soup is absolutely delicious! Ingredients:
2 1/2 cups dry lentils |
4 1/2 cups water or 4 1/2 cups stock |
2 tablespoons soup mix (if not using stock) |
2 tablespoons cornstarch |
1 tablespoon margarine |
1 teaspoon salt |
4 slices stale bread |
3 tablespoons olive oil |
1 dash garlic powder |
1 dash paprika |
1 dash cumin |
1 dash salt |
Directions:
1. Soak lentils overnight. Drain.
2. Place lentils in a large pot and cover with water or stock (approx. 4 1/2 cups). If using water, flavour with soup mix. Cover pot and simmer for 30 minutes or until lentils are cooked through.
3. While lentils are cooking make croutons: Cut bread into small cubes. Coat the bread pieces with oil, salt & spices. Fry on med heat until crispy and golden brown on all sides. Lay on paper towel until ready to use. This will soak up some of the excess oil.
4. Dissolve cornstarch in 1/2 cup of cool water.
5. Add dissolved cornstarch, salt and margarine to lentils. Cook for 5 minutes longer, stirring constantly. Soup with thicken.
6. Serve hot, topped with fresh, home-made croutons.
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