This soup is very easy to make and extremely healthy! Make sure you soak the lentils in double the amount of water that there are lentils, as they will expand..This should be done at least one night before. Rinse lentils once more the next day before assembling the soup. The soup will be thick, but you can add or leave out water depending on personal preference.
Ingredients 1 bag dry lentils (standard-size Goya bag)
8-12 cloves garlic, sliced thick (I like to use a whole head of garlic for extra taste)
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Place 4 tablespoons olive oil and sliced garlic to a large saucepan and sauté a few minutes until golden. Remove from heat. When oil is cooled, add lentils and enough water to cover (about one to two inches of water above lentils). Add salt and pepper and bring to a boil. Adjust heat to low and let simmer for about an hour, stirring every 10 minutes or so to make sure lentils don’t stick to the bottom. If soup is too thick, add water. Soup is ready when lentils are very soft and soup has become thick. Serve immediately or enjoy the next day. Serves 8.
For extra vitamins and flavor you may add one or more of the following to the lentils while they boil:
1 large potato, cut in chunks
1/2 head cabbage
1/2 head fresh kale