It's simple, filling and delicious. You don't need any fancy ingredients or equipment to make it, which is perfect if you don't want to do any extra shopping right now.
Of course you can add more veg to it or garnish with fresh herbs, if you have some laying around in your kitchen. I like eating it with some egg noodles and fresh herbs, for example.
1 medium-sized white onion
2 celery stalks
150 g dried red lentils
2 bay leaves
1 tsp dried parsley
10-20 black peppercorns
1 tsp cayenne pepper
olive oil or veg oil
Recipe is for 4-6 portions.
1. Peel and dice onion. Wash and chop celery. Put medium-sized pot over low heat and pour some olive oil in there (cover bottom of the pot with a thin layer).
2. After couple minutes put your onions, celery, black pepper, bay leaves, parsley and a pinch of salt into the pot. Keep it over low heat for about 10 minutes, occasionally stir it with wooden spatula, we want them to caramelise a little bit (make them soft and nice golden brown, not black).
3. Meantime wash and peel the carrots. Chop them finely.
4. When your onions and celery are nice and brown, it's time to add water - add roughly 250 ml of hot water. Stir everything with your spatula and scrape the bottom of the pot lightly to get all that caramelised goodness mixed into your soup. Simmer for 5 minutes.
5. Add another 250 ml of hot water, pinch of salt, cayenne pepper and lentils. Simmer for 5 minutes.
6. Add your chopped carrots into the soup, add more water (250-500 ml or more, it's up to you how thick you want it to be) and another pinch of salt.
7. Keep your soup over low heat for about 30 minutes, during that time lentil should soften, change colour to golden yellow and fall apart a little bit. Before serving taste the soup if it needs more salt or pepper, it all depends on your preference and amount of water you have added.