So I came across this recipe last year when I was looking for an easy soup recipe for my classes. I’m a big lentil fan and even though I wasn’t sure I liked the idea of all the ingredients combined, but since I likes the ingredients individually, I thought I would give it a go.

So the original recipe is from TheKitchn.com. I made a coupla changes to the recipe based on my preferences, which is always something I encourage my students to do.

So how do you make this delish soup? Check out the recipe below.

Add oil and onion to a pot.

Sprinkle about 2 pinches of salt and continue to cook until onion is soft and translucent.

Add the rest of the veggies, or in my case, the carrots. Continue to cook for another 3 to 5 minutes.

Add the lentils,

Your stock or broth of choice and

Bay leaf. Bring to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes. Once cooked, turn the burner off.

Stir in the lemon juice. I have found that sometimes I add an extra half cup of stock or water, if the soup is too thick.

Spoon the soup into a bowl and add with your favorite topping. In my case it was a little EVOO and finely chopped scallions.

And then enjoy.

Red Lentil Soup

This hearty yet light soup has that perfect citrus touch.
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Servings 4 servings

Ingredients
  

  • 1 -2 tbsp extra virgin olive oil
  • 1 large carrot diced
  • 2 large celery diced
  • 1 small onion diced
  • 1/2 tsp salt
  • 1 cup dried lentils split lentils cook faster
  • 4+ cups low sodium broth or stock you can use beef, chicken, fish or vegetable
  • 1 whole bay leaf
  • 2 tbsp freshly squeezed lemon juice optionally, you can use bottled juice
  • Serving options: olive oil, yogurt, scallions, creme fraiche etc.

Instructions
 

  • Pour the oil into the port and place on the stove over medium heat.
  • Add the onion, sprinkle about 2 pinches of salt and cook, stirring occassionally, until onions soften and are translucent, about 5 minutes.
  • Add the carrots, celery, the rest of the salt and stir to combine. Continue to cook the rest of the veggies soften.
  • Add the lentils, broth or stock and bay leaf. Bring to a boil then reduce the heat to low and simmer covered until the lentils begin to fall apart, 20 to 30 minutes.
  • Then remove the soup from the burner and stir in the lemon juice.
  • Ladle the soup into bowls and top with your favorite topping, if desired.
Keyword lentil soup, soup

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