Lentil soup

For I and Devoted Husband Mondays are usually reserved for long hikes together with some of our friends. Then, we pop on our hiking boots and set off for a 10 km hike or walk along one of many surrounding trails. Right now though, with lots of snow, it is difficult to get around in the woods on foot, so today we had to settle with a walk along slippery and icy country roads. It was a fine morning, minus 7 degrees C and the sun barely made it over the treetops and we all made it back home again in one piece, no falls or broken legs.

While the rest of us struggled with boots and sweaty clothes in the hallway Devoted Husband quickly set the table, heated up his homemade lentil soup and sliced the freshly baked sourdough bread (still warm) from our nearby stone oven bakery. And voilá, luncheon was served! Coffee and my apple cake with cinnamon and lingonberries on top of that made a perfect ending to our Monday gettogether and a great start to the week.

Lentil soup

Linssoppa serverad


1 onion
2 cloves of garlic
2 potatoes
2 deciliters red lentils
1 liter of vegetable stock
1 teaspoon turmeric
1 teaspoon dried thyme
1 deciliter Cream (half and half)
lemon juice to taste (optional)
salt and pepper
fresh thyme  for decoration


  • Peel and chop the onion and garlic.
  • Dice the potatoes.
  • Fry everything in butter in a saucepan.

  • Add the rinsed lentils, broth and spices.

  • Cook over low heat for 20 minutes or until lentils and potatoes are mushy.

  • Mix soup frothy, add the cream (and some lemon juice as an extra twist) and season with salt and pepper.
  • Garnish with fresh thyme and serve with a piece of good bread.


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