Lentils are shaped like flying saucers, and they come in lots of different colors: regular lentils can be green or brown, and then there are small marbled-green French lentils, black Beluga lentils, and “red” lentils that are actually orange. For this soup, use any kind but the red ones (they break down too much and make the soup porridgy). Lentils are different from most dried beans because they don’t need to be soaked before you cook them.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring cup
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Measuring spoons
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Colander or strainer
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Large heavy-bottomed pot
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Vegetable peeler
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Wooden spoon
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Potholder
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Lidded container
Ingredients
- 1 cup lentils, rinsed and picked over for ones that don’t look good
- 4 scallions, including greens, sliced
- 1 carrot, scrubbed or peeled and sliced
- 2 celery stalks, including leaves, sliced
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup raw barley or brown rice
- 12 cup chicken, beef, or vegetable stock
- 1 (16-ounce) can whole peeled tomatoes, coarsely chopped
- salt and pepper
- lemon wedges
- 1 tablespoon fresh basil, parsley, or cilantro leaves
Instructions
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Put the lentils, scallions, carrot, celery, oregano, and barley or rice, along with the stock into the pot.
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Put the pot on the stove and turn the heat to high. Bring it to a boil.
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Once the pot has boiled, lower the heat to low and simmer it without the lid on for about 2 hours to thicken the soup. Stir it occasionally to make sure it’s not sticking. After about 2 hours the pot should be about 1/4 less full than when you started.
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Add the tomatoes and continue to cook the soup for 1 to 2 more hours, stirring it occasionally.
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Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you think it needs them.
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Serve the soup right away with lemon wedges and basil, parsley, or cilantro, or store the soup in a lidded container in the refrigerator up to 2 days.
Notes
“Simmer” means a very gentle boil.
