Red Lentil Soup
This hearty yet light soup has that perfect citrus touch.
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.