This soup is sort of like emergency rations. Super delicious emergency rations. It’s the sort of thing you can make after coming home from a vacation and deciding you simply can’t be bothered to go grocery shopping just yet.
The majority of this soup is lentils, which are right up there with cockroaches and margarine in terms of shelf life and ability to withstand a nuclear halocaust (though far less dodgy and far more edible).
The vegetables are all of the ridiculously sturdy and long lasting variety, and the spices are the kind that you probably just have sitting in your pantry (and if you don’t, you should!).
Lastly, vegetable stock, easily made from a cube or a powder, whipped up from some leftover veg and herbs… or you can just use water. It’ll be fine.
I like to serve it with toast, if I have it, and maybe some fresh greens (if I got my lazy self to the store on my way home from the airport). It’s also great over brown rice if you really are totally out of anything fresh.
Two Lentil Soup
1 tbsp ghee, butter, or vegetable oil
1 tbsp black mustard seeds
2 tsp ground coriander
2 tsp garam masala
1 onion, chopped
2 garlic cloves, minced
2cm chunk ginger, peeled & minced
3 bay leaves
3 carrots, chopped
2½ cups red lentils
¾ cup green lentils
Water or vegetable broth, as needed
Salt & pepper, to taste
Heat the oil over medium heat. Add the mustard seeds and cook until they start to pop. Then add the coriander and garam masala. Cook until fragrant, about one minute.
Add the onion and sauté until tender. Add the garlic and ginger and cook stirring, for another three or four minutes.
Add the lentils, bay leaves, carrots, and broth to the pot. Simmer until the lentils are tender, about 40 minutes, adding more water or broth as needed.
Season to taste and serve.