Lentil soup is almost old as man himself. The Bible talks about lentil soup that Jacob made and his brother Esau wanted that soup so badly, he sold his right as firstborn.
We are not suggesting you do that after eating this soup, rather, we are highlighting one of the world's earliest food. Lentils are highly nutritious legumes. Many believe that lentils have their origins in the Near East, countries like Egypt, Israel or Turkey, making the mention of it in the Bible authentic as many in that region are familiar with this meal.
Unlike many legumes, lentils are easy to cook, requiring no soaking before cooking. Just give your lentils a good rinse, transfer to a pot, add water to cover lentils and bring to a boil over medium heat. Then, reduce heat to low and allow to simmer for the rest of the cooking. It usually takes me about 20 minutes to get tender lentils but cook until they are to your required tenderness. Add salt to taste as the lentils will still take in your seasoning at the end of your cooking. Serve on its own, add to salads and stews or puree as we will be doing in our recipe below.
My preferred lentils are red. You also need mixed vegetables and a hand-held blender or just any blender you have. Be careful with pouring hot liquid in your blender. I once lost a blender to hot liquid. However, some stronger blenders like Vitamix withstand heat but if you are not sure of yours, please use a hand blender or allow the liquid to cool for a bit before pouring into your blender.
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