Name: Red Lentil Soup
Ingredients: 3 T Extra virgin olive oil; 1 Yellow onion (Large onion, diced); 4 Cloves Garlic (Minced); 3 Carrots (Orange, diced); 3 t Oregano; 3 t Cumin; 2 t Rosemary; 1 t Red pepper flakes; 2 Bay leaves; 1 C Crushed tomatoes (I prefer Pomi); 7 C Vegetable broth (or Chicken broth, homemade is preferred); 2 C Red lentils (rinsed + drained); 2 t Kosher salt; 1 t Black Pepper (or Lemon Pepper); Zest of 1 lemon (Meyer Lemon); 2 Lemon juice (Meyer Lemon)

Red Lentil Soup

A simple and easy soup full of nutrition and flavor.

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Course: Lunch

Keyword: Fall Soup, Lentil Soup, Red Lentil Soup

Servings:

Calories:

Author: Patty

Equipment

Veggie Workstation (cutting board, Chef knife, planer, discard bowl, damp towell)
Soup pan with well fitting lid
Wooden spatula for stirring

Ingredients

3 T Extra virgin olive oil
1 Yellow onion Large onion, diced
4 Cloves Garlic Minced
3 Carrots Orange, diced
3 t Oregano
3 t Cumin
2 t Rosemary
1 t Red pepper flakes
2 Bay leaves
1 C Crushed tomatoes I prefer Pomi
7 C Vegetable broth or Chicken broth, homemade is preferred
2 C Red lentils rinsed + drained
2 t Kosher salt
1 t Black Pepper or Lemon Pepper
Zest of 1 lemon Meyer Lemon
2 Lemon juice Meyer Lemon

Instructions

Mise en Place

Wash veggies. Dice onions and carrots and mince garlic.
Measure out all the herbs and spices, since they will be all added within quiick sequence.

Cooking

Place soup pan on medium (sautéing) heat, once hot, add oil. (EVOO has a low smoke point so do not allow it to overheat or smoke.)
Add carrots, onions, and garlic in sequence, stirring regularly until the onions are translucient..
Add the herbs, spices, and bay leaves and stir until fragrant.
As soon as it appears the oil has disappeared, add the crushed tomatoes, broth, and lentils. Season with salt and pepper, mix well and turn up heat.
Bring to a boil, then lower heat to a low simmer for ~45 minutes. You want the lentils and veggies to be soft.
[ I do not blend this soup to make it smooth, as I prefer the soft chunky feel. But if you want to puree this soup, let it cool a bit, then remove the bay leaves and use an immersion blender, pulsing until it is as creamy as you like. ]
At this point, keep the pot on a low simmer, add lemon zest and lemon juice, then taste and add more salt, pepper, cumin, or red pepper flakes as needed for tastes.
Transfer soup to serving bowls and top with a splash of extra virgin olive oil, a pinch of zest and a little bit of chopped parsley.

Notes

Topping: You can also add a bit of crumbled feta cheese on the soup as it is served.

Storage: This soups keep in the fridge well for up to 4-5 days and freezes well.