Soup should be easy to make. It’s a comfort food that you want to be eating, not fiddling around with it. This soup is all that, and more.
Chunky and hearty is how I like my soup. With grains, veggies, and beans, this is can be a full meal ready in under an hour!
I’ve always been told that making soup is “intuitive” and “you can’t mess it up”. But I’ve never actually made soup. So when I decided to make up a batch of lentil soup this week for my mom who wasn’t feeling well (we all know soup cures all that ails ya), I had to find a recipe.
I’m pretty good at not following recipes, so when it turned out I barely had any lentils and didn’t want to risk using ingredients family members don’t eat, I discovered just how intuitive cooking soup really is. Here’s the recipe I ended up making, but you really can’t mess this up! Add what you have on hand, omit what you please, and make it yours 😊
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A hearty soup that can be a meal on its own
- 1/2 cup dry lentils
- 1/2 cup dry wheat berries
- 1 cup canned chickpeas
- 2 carrots sliced into rounds
- 1-2 celery stalks sliced
- Salt & pepper to taste
- 1 tsp parsley flakes
- 8 cups water
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Add all ingredients to a large pot.
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Bring soup to a boil. Lower the hear and simmer for at least 1/2 an hour before serving.
Longer simmering will result in everything being softer
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