Is it still soup season? I mean, it’s MAY. But, it’s been so rainy and dreary here for nearly 3 weeks, except for like two sunny days in all of April. Sigh.
In my pursuit of eating healthy lunches, I made a big batch of this red lentil soup, adapted from the Rebar cookbook. It takes literally 20 minutes and has like 90 calories and 5 grams of fiber. Amazing.
- 2 c red lentils (I found mine in the Whole Foods bulk aisle)
- 1 tsp olive oil
- 1/2 large yellow onion, diced
- 2 tsp kosher salt
- 3 carrots, diced
- 8 garlic cloves, minced
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 1 tbsp dried rosemary
- 2 tbsp dried oregano
- 2 bay leaves
- 8 c vegetable broth
- zest of 1/2 lemon
- juice of 1/2 lemon
- crumbled feta (optional)
Rinse lentils thoroughly under cold water and set aside. Heat oil in a soup pot over medium heat and saute onion with 1 tsp salt until translucent. Add carrots, garlic, pepper, chiles, herbs, bay leaves and salt. Stir well and saute until carrots are tender. Add lentils and stock. Bring to a boil, then reduce heat, partially cover, and simmer until lentils are soft and falling apart (about 10-15 minutes).
Puree soup with an immersion blender (remove bay leaves first).
Season the soup with lemon zest and lemon. Serve with a sprinkling of feta cheese if you’d like (it’s delicious!)