I have long enjoyed red lentil soup when I see it on a menu, but I have never tried to make it at home. Given how easy it was - I feel a bit embarrassed - but I will definitely make this again. I borrowed a recipe from thekitchn.com for Red Lentil Soup, but thickened it up to make more of a stew. I am thinking this will be great for lunch, especially over roasted veggies. I am set for the next two days already in the new year. This is a something that can be made as a very nice vegetarian entree - especially on a cold winter's day.
Ingredients:
- 2 tbsp Olive oil
- 2-3 Carrots, peeled and diced (multi-color carrots would be good here)
- 2 large stalks Celery, diced
- 1 medium Yellow (or white) onion, diced
- 1 tbsp Parsley (dried)
- 1 tsp Oregano (dried)
- 1 tsp Spice mix (I used Epic Spices Citrus Pepper)
- 1/2 teaspoon kosher salt, adjust to taste
- 1 1/4 cups Red lentils (dried)
- 5 cups Broth (chicken or vegetable)
- 2 whole bay leaves
- 2 tbsp Lemon juice
- Heat the olive oil in a medium (2- to 3-quart) saucepan or Dutch oven over medium heat. Add the carrots, celery, onions, and spices (parsley, oregano, spice mix and Kosher salt). Saute for 5-7 minutes.
- Add the lentils, broth and the bay leaves. Bring to a boil. Then reduce to low and cover. Cook for around 20-23 minutes.
- Remove pot from heat and stir in lemon juice.
Enjoy as a thick soup or over a starch (such as baked/roasted potato or rice)
