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Recipe by

Chef Diane Kochilas

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Lentil Soup with Sage and Chili Pepper

Prep Time: 10 Minutes

Total time: 1 Hours 15 Minutes

Servings: 6-8

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Recipe by

Chef Diane Kochilas

View All

Ingredients

Directions

Nutrition

Ingredients

    2 large red onions, coarsely chopped, about 2 cups (500 mL)

    salt, to taste

    2 medium garlic cloves, peeled and minced

    1 pound (500 g) small brown lentils

    ½ cup (125 mL) chopped or pureed tomatoes

    4 fresh sage leaves

    2 sprigs dried oregano

    2 bay leaves

    1 fresh or dried whole chile pepper, such as Bird’s Eye, Medusa, Fresno, de Arbol, or Cayenne, but almost any hot pepper will do

    ½ cup (125 mL) extra virgin Greek olive oil

    ¼ cup (60 mL) red wine vinegar

    raw red or white onion for serving


Directions

  1. Coarsely chop one onion. Place in a large, heavy pot, sprinkle with a little salt, and cook, covered, over very low heat until tender, about 6-8 minutes. Add the minced garlic and stir.
  2. Rinse the lentils in a colander. Add the lentils, tomatoes, sage, oregano, bay leaf, and chile pepper to the pot, and toss all together for a few minutes over low heat. Pour in enough water to cover the contents of the pot by 3 inches. Raise heat to medium, bring to a boil, reduce heat to low and simmer, partially covered, for one hour, or until very tender.
  3. Season to taste with salt. Pour in the olive oil and vinegar just before serving.
  4. To serve: Remove the bay leaf, oregano and sage leaves and discard. Slice the remaining onion. Sprinkle a few onion slices over the top of each soup portion. Drizzle in additional olive oil and vinegar if desired.