Simple, satisfying red lentil soup

Red-lentil-soup

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Simple, satisfying red lentil soup

This recipe is adapted from the Kitchn with a couple of key changes: I doubled the recipe size (because I like to have leftovers, if I'm making the effort to cook). I left out the onions, but upped the ratio of other veggies (you can never have too many vegetables). Finally, I've add my own combination of spices/flavoring.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 2 cups red lentils rinsed
  • 6 cups vegetable broth
  • 4 cloves of garlic
  • 6 carrots peeled and sliced
  • 6 sprigs of celery peeled and sliced
  • 4 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt to taste
  • 2 bay leaf

Instructions

  1. Measure and rinse lentils. Allow to drain.
  2. Rinse and dice celery and carrot. Peel and mince garlic.
  3. Heat olive oil in dutch oven at medium heat. Add garlic and allow to simmer for 1-2 minutes. Next, add carrots and celery and allow to soften for ~5 min. Add all your desired seasonings (it will smell marvelous).
    lentil-soup-prep
  4. Add red lentils, vegetable broth, and bay leaves. Bring liquid to a rolling boil. Lower heat and cover pot for about 20 minutes, or until lentils have softened and separated.
  5. Add lemon juice, remove bay leaves and serve.
    red-lentil-soup

Recipe Notes

If you like, serve with some whole wheat naan (yum!).