Green Lentil Soup

No matter where you live, you must have heard about the extreme weather in Midwest.
So Milwaukee is not as famous as Chicago, but it’s colder here, that’s for sure.

Honestly we were waiting for massive amount of snow- the kind that blocks the entrance to your house, and we were little bitter that it’s just super cold without any snow.

Now we have 25 inch of snow outside, in the beginning we were thrilled! we rolled over in the snow like two kids and that’s about  it. Now we are wishing for the spring to come.

It’s obvious to eat soup in cold weather – just because it tastes good and it’s keep you warm- so I made.

Print Recipe

Serves: 6

Ingredients

• 2 cups dry of green lentils
• 1 carrot
• 1 yellow onion
• 4 stalks of celery
• 2-3 cloves of garlic minced
• 1 tablespoon of cumin
• ¼ teaspoon of turmeric
• ¼ teaspoon of black pepper
• 1 ½ teaspoon of salt
• 3 tablespoons olive oil

Instructions

1

Put the lentils in a bowl and cover with water and leave for about 30 minutes.

2

Cut the onion into small cubes, slice the celery into thin slices, and grind the carrots.

3

Heat the olive oil in a pot, and fry the onion until browned. Brown onion will make your soup taste better so don’t hurry to add all the rest of the ingredients until it properly brown (but not burn).

4

Add the celery and fry for another 2-3 minutes.

5

Drain the lentils, rinse them and add them to the pot.

6

Add about 10 cups of water, the spices, and bring to a boil.

7

When the soup is boiling, simmer and cook for an hour.

Easy, isn’t it? Do you have any questions? Write me here in the comments section!

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