RED LENTIL SOUP RECIPE

Lentil soup is comforting, simple, and easy to throw together. Perfect for weeknights, or whenever you’re in a hurry to get a meal on the table.

Servings      : 4

INGREDIENTS

·         1 tablespoon olive oil

·         1 large carrot, diced

·         2 large stalks celery, diced

·         1 small yellow onion, diced

·         1/2 teaspoon kosher salt, plus more as needed

·         1 cup dried red lentils

·         4 cups water or low-sodium broth

·         1 whole bay leaf

·         2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)

·         For serving: Olive oil, yogurt, or other topping (optional)

INSTRUCTIONS

1.   Heat the olive oil. In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

2.   Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

3.   Turn off the heat and stir in the lemon juice. Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired.

NOTES

·       Storage: Leftovers will keep refrigerated for 5 days.

·      More topping options: To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, a sprinkle of sumac, or a spoonful of gremolata.

·     Recipe variations: This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian herbs, or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.

NUTRITION

high-fiber

• sugar-conscious
• vegetarian
• pescatarian
• gluten-free
• wheat-free
• egg-free
• peanut-free
• tree-nut-free
• soy-free
• fish-free
• shellfish-free
• pork-free
• red-meat-free
• alcohol-free

Per serving, based on 4 servings. (% daily value)

• Calories222
• Fat4.1 g (6.3%)
• Saturated0.6 g (2.9%)
• Carbs35.7 g (11.9%)
• Fiber6.6 g (26.4%)
• Sugars3.3 g
• Protein12.5 g (25%)
• Sodium312.9 mg (13%)

Recipe from thekitchn.com

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