Daddy bought lentils and crushed tomatoes a few weeks ago at the grocery store. This recipe is based off of the description he gave me of lentil soup. He liked it, too.
- ¾ lb dry lentils
- 3 cups of water for each cup of lentils
- 1 can (25 oz or larger) of crushed tomatoes
- 1 whole small or medium sized onion, peeled and sliced, diced, or chopped
- 1/3 cup Ly’s Goya (or chicken style) seasoning
- salt (recommended: sea salt)
- Drain, Rinse, and remove (if present) debris from lentils. Make sure to check for bugs, but don’t worry if you see the white tails/sprouts of lentils in the soup after it’s cooked (it’s part of the lentil, and is white, usually, and usually a little curved).
- Prepare lentils according to package directions. Do not add salt to the water when cooking. I made this mistake, but the package told me not to. It causes the lentils to toughen or take longer to cook. For me, I believe I boiled the lentils for about 30-45 minutes before adding anything to them.
- Add onions and boil for another 20 minutes. Remove a lentil or two to squish between your fingers. When they begin to get soft, or mushy, they are getting closer to done. Continue cooking until a few lentils are soft. Add more water and return to a boil if necessary (as water evaporates as it cooks).
- When lentils have softened, add tomatoes, stir in seasonings, return to a boil, and then simmer for about 10-20 minutes.
- Add salt later, to taste.
(You could potentially also follow the split pea soup cooking directions for the lentils instead.)
This made a full pot of lentil soup, a lot for us. It keeps well in the freezer, and I froze most of it. It will also keep in the fridge for at least a week, but if you think the soup will be in there any longer than that, I’d recommend freezing it.