Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls.
This curried lentil soup recipe from chef and cookbook author Yotam Ottolenghi is “way more delicious than it should be,” declared one former colleague, for whom it was a go-to dinner.
Its protein source is almost exclusively from the lentils, but also a little from the sliced almonds on top. If you aren’t looking to keep this recipe vegan, you can always top the soup with a ...
Lentil soup is the mainstay of many kitchens after Christmas. We quite often have it made with the stock from the gammon, but this is the alternative when we want some heat. You can use vegetable ...
And a few tablespoons of chopped lime pickle stirred through a soup really make it dance with zesty flavour. Heat your slow cooker to High. Combine the lentils, stock and lime pickle in the bowl ...
Lentils, not so much. One indicator: A search on Bon Appétit turns up 999 recipes for beans, but just 75 for lentils. The results are similar on NYT Cooking. All this bean bias notwithstanding ...