Red Lentil Soup

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.

Red Lentil Soup (serves 8 )

  • 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!)

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