Even though it is technically summer here in England, we have dark and cloudy days that call for a soup. I have recently discovered this simple lentil dish that the longer you cook the better it gets. And of course lentils are awesome for your fiber intake and I am sure other good shit too.
|Here I used a shallot in addition to my regular onion, because I only had one onion
|Saute in olive oil of course
|I had some green chili on hand so I threw these in too, but if you have jalapeno or something else try this too
|This is the secret to make the lentils taste "meaty" my husband doesn't know I add this, but he loves this dish if he knew he would say he doesn't like it because the soy sauce is not an Italian ingredient....stronzo
|After you cook down your veg add a tin of diced tomatoes and broth along with the lentils and bring to a boil
|You then put the pot on simmer and can leave it there for like six hours, but rule of thumb to is cook for at least two
|My end result is more like a stew, so if you are after a proper soup add more broth...simple! But simple is always best!