I am a self-proclaimed non-lover of beans… I have mentioned this to you time and time and time and time again…
But my first revelations into beans was a lentil cocido my mom made once when I used to live with her. I just loved the flavors and I couldn’t believe I was actually enjoying eating beans BY THEMSELVES!!! How could that be??
Last week my sister asked my mom to make lentil soup and this is the recipe she made… I tried copying everything and watching everything as closely as possible.
LENTIL SOUP MOM’S STYLE
1 package of dried lentils 1 medium yellow onion, diced 1 medium green pepper, diced 2 medium carrots, peeled and sliced About 1 ½ cups of chopped pumpkin, about ½” cubes 1 can of stewed tomatoes 2 garlic cloves, minced About 2 tbs olive oil 4 cups of vegetable broth About 2 more cups of Water 1 tsp oregano A pinch of cumin About 1 tbs of Salt Freshly Ground Pepper to Taste
- In a large stock pot on medium-hi heat sauté the onions, peppers, carrots, pumpkin and garlic with the olive oil. When the vegetables soften a bit add the lentils and sauté.
- Add the stewed tomatoes, vegetable broth, and water. Bring to a rolling boil.
- Season with the salt, pepper, oregano and cumin.
- Let the lentils boil for about 10 minutes. Cover the pot for another 5 minutes and turn off the stove and let the lentils finish cooking with all the heat and steam inside the pot.
- Allow the soup to rest for about 30 minutes before serving. Before that it’ll be too hot in my opinion for people to enjoy the flavors.
My mom, in her interest to try the soup ASAP, burned the ceiling of her mouth. I enjoyed it a lot with fresh pieces of tomato sprinkled in on top of the soup. It’s amazing but I actually crave these lentils… amazing no?
KarmaFree Cooking 
I’ve always loved soup and this one looks lovely to my eyes too. Good on your mom.
Ack, your poor mother…but what a lovely compliment to your cooking! I love lentils, and this sounds fantastic. I have some butternut squash; my apologies for altering the recipe from the onset.
Ya entre en tu blog y esta es la primera receta q voy a tratar porque me encantan las lentejas. Te dejo saber como me va. Un abrazo!
Welcome/Bienvenida a KarmaFree Cooking!!! Que ésta sea la primera de muchas recetas que pruebes…
Would this still work without the pumpkin? It’s the only ingredient I don’t have (and cannot get readily during Ontario winter).
Thanks!
Sure you can do it without the pumpkin… but for me, that I am getting to know beans and lentils, the pumpkin is the best part. But if pumpkin is not that available, you can try adding some winter squash like butternut squash or acorn squash, or any other type that I might not even be familiar with. It’ll have the same effect and be equally delicious… let me know how you make it and how it turns out, OK???
Could I do this in a clay slow cooker instead of on the stove?
Stephanie… never used a slow cooker in my life, but I guess it could certainly work. Try it and let me know how it turns out, ok??
Will do – ordered the clay cooker about a week ago and am still waiting for it to arrive!! This snow isn’t helping either.
I will let you know how it turns out.
I am cooking this soup as I type, I’m using acorn squash. I can already tell it’s gonna be AWESOME. I’ll report after dinner.