Lentil soup


Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
Marge KennedyThis is one of my favorite recipes for both soup and lentils. It is wonderful on a cold day, a bowl of this and a slice of focaccia is all I need to ward off the winter gloom. The recipe is really simple and easy to prepare. It reminds me of rainy days in my childhood when my mum used to make the red soup (That’s what I used to call it as a kid). I think each and every one has some soup memories.. You’re sick…make some soup. The weather is cold and gloomy..make some soup. You don’t feel like cooking or eating a heavy meal…make some soup..you need a side dish that is flavorful and delicious…make some soup.
What is YOUR favorite soup? and what does it remind you of?


1 cup lentils

2 cups water

2 cups tomato juice

1 tablespoon tomato paste

1 onion cut into strips


Lemon juice


Wash your lentils then soak them for an hour (you can skip the soaking step but then you have to boil the lentils longer)

Place the water in a pan, add the lentils and bring to a boil

Cook the lentils until they are half done, add the onions

Continue cooking for 5-10 minutes

Add the tomato juice and simmer for 10 more minutes

Add the tomato paster and cook for 5 more minutes.

Take off the heat add lemon juice and salt to taste

Serve this with sliced lemons, olives and focaccia.