Red Lentil Soup

1. Cook in olive oil:

  • 1 large carrot, diced
  • 2 stalks of celery, diced
  • 1 small yellow onion, diced
  • Salt

2. Add:

  • 1 cup dried red lentils
  • 4 cups of low-sodium broth
  • 1 bay leaf

3. Boil, then simmer for 20 mins

4. Serve

  • Can serve with lemon wedges to squeeze over, some fresh herbs on top, and/or ground pepper.

  • A whole bowl is a lot. Have something crunchy and/or fresh to pair with if this is your meal. Toast, crispy apple + lettuce salad, something like that.


NOTES

  • This is a basic-b red lentil soup. You can add 1-2 cups of pumpkin or squash or leek or really anything to it to cram some veggies in there. Add them along with the lentils if they're cooked or with the carrots if they're not.

  • Great to make a double-batch and freeze but carrot chunks have a weird texture after freezing and thawing so best to blend before freezing. You can blend it anyway if you like a smooth soup.

  • Speaking of blending, you can add a can of coconut milk in place of some of the broth and blend the result for a lighter vibe. Bonus points for serving it topped with roasted coconut.

Last updated 2020-10-14