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Red Lentil Soup

A simple and easy soup full of nutrition and flavor.
Course: Lunch
Keyword: Fall Soup, Lentil Soup, Red Lentil Soup
Servings: 6
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.