Monastic Lentil Soup

About This Recipe

In monasteries throughout the Christian world, lentil soup has sustained monks and pilgrims through centuries of fasting days. This spare, wholesome version uses only pantry essentials — lentils, olive oil, onion, and herbs — embodying the monastic ideal of simplicity and sufficiency.

Ingredients

Serves 4

• 300 gred lentils(rinsed)
• 1 largeonion(diced)
• 3 tbspolive oil
• 1 litrewater or vegetable stock
• 1 tspsalt
• 1/2 tspdried thyme

Instructions

1. 1

   Sauté onion

   Warm olive oil in a pot and cook onion over medium heat until golden, about 8 minutes.

2. 2

   Add lentils

   Add rinsed lentils, thyme, and water or stock. Bring to a boil.

3. 3

   Simmer

   Reduce heat and simmer 20 minutes until lentils are completely soft.

4. 4

   Season and serve

   Season with salt and serve in simple bowls with a drizzle of olive oil.

Variations

• •

  Add cumin and coriander for a spiced version.

• •

  Stir in a handful of spinach before serving.

Storage

Refrigerate up to 5 days; freezes well.

Frequently Asked Questions