It snowed for about 15 minutes in Charlotte today, which is basically a winter storm warning for us around these parts. So I woke up and immediately made soup.
I make lentils all the time and do variations on this base recipe by sometimes adding coconut milk or curry powder or butternut squash. But just like this, at its simplest, this meal reminds me how easy good food can be.
Easiest lentils ever
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 cloves of garlic, minced
- 2 cups of lentils (I had a mix of green and red)
- 6 cups vegetable stock (homemade or in a box)
Warm olive oil in a pot over medium heat. Add the onion and carrots and saute until onions are translucent. Add the garlic and lentils and stir everything together. Pour in stock, cover and let simmer for about 30 minutes until lentils are tender. You can add up to 2 more cups of stock during the cooking process if you want an end product that’s more of a soup than a stew.