Lentil Soup with Pita Crisps

I think I have mentioned before that I like to make vegetarian meals almost every other day. We rarely eat meat two days in a row. However, by vegetarian I mean exactly that, vegetables or legumes must be included. I try to avoid the whole carb loaded vegetarian meal. Unfortunately, though there are many vegetarian meals out there, it’s hard to find ones that the whole family will like and also, whether I have most of the ingredients in my pantry or fridge.


Last week, I ended up making two kinds of soup for my vegetarian meals. Soups are one thing my whole family will consume. I usually buy or bake a nice, crusty loaf of bread to go along and everyone enjoys dipping and slurping.


Our first soup of the week was a hearty, yet light lentil soup. It was filled with brown lentils, carrots, celery and onions. Some cumin, garlic and a squeeze of lemon rounded out the earthy flavours. I served the soup with pita crisps and kale chips.


The soup is quick to make (I make it in my pressure cooker in eight minutes) even on the stove top. You can purée it if you wish, but I like the diced vegetables; they add a hearty, chunky quality to the soup. While the soup is cooking, you toast the pita bread it the oven with a brush of oil. The kale chips are a favourite with us. I had bought two huge bunches of kale from the farmers market and I made what I usually make with it: kale chips. They’re crisp, they’re tasty and incredibly nutritious. I will include the kale chips in a separate post.


soup serves eight.

Heat the oil in a big soup pot on medium heat.
Add in the diced vegetables and let them soften, about 10 minutes.
Add the garlic and stir till fragrant and then add the soaked lentils.
Add the cumin powder and chilli powder if using.
Stir the lentils in the oil and vegetables for about 5 minutes and
then add the water and bring to a boil.
Once the water comes to a boil, lower the heat and bring the soup
to a slow simmer. Cover and cook for 20 minutes, stirring occasionally.
(If using a pressure cooker, cover and bring to pressure and cook 8 minutes, follow your cooker’s instructions)
After 20 minutes, uncover the pot and see if the lentils are soft. If they are still a bit hard cook for another 10 minutes or so.
Once the lentils are done and the vegetables are soft, let it cool.
If the soup is too thick, add a bit more water until you reach your desired consistency. If you feel its too thin, let the water reduce a bit.
If you prefer to purée the soup, let it cool a bit first and
then purée in batches. Check for salt and pepper.
Add the lemon juice, tasting to see how you like it. You can always serve extra lemon wedges at the table for anyone who would like more.
Garnish with chopped cilantro if desired.

 

Pita Crisps

 

6 small pita bread, keep whole or cut in wedges

2 tablespoons oil

 

Preheat the oven to 375 deg F/ 190 deg C

 

Brush the pita bread with the oil and place on a baking sheet.

(I kept mine whole and broke them in pieces after they were toasted.)

Place in the oven and toast for 10 minutes.

Turn over after 10 minutes and toast the other side, 5 minutes or till crisp.

Take them out of the oven.

You may dust them with some seasoning if desired, like paprika or garlic powder.

 

Enjoy the pita crisps with the lentil soup.

 

This is definitely a filling soup. I ate mine without the crisps

and I was full. It also tastes great the next day after reheating.

During Ramadhan (the holy month of fasting for Muslims), I make a big pot of this soup for iftar (breaking the fast.) I like to have it the next morning for suhoor with some bread or eggs. It keeps me full throughout the fast.

It’s also great spooned over rice.

 

Have a great week and thank you for reading!