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Red Lentil Soup

Red Lentil Soup
Dmitry Bagrov · Own work · CC BY-SA 4.0 · View on Wikimedia Commons
Servings
4

Ingredients

  • 1–2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • ½ lb dry red lentils
  • 6 cups water or stock
  • 1 bay leaf
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Method

  1. thumb|Finished lentil soup, with potatoes, parsley, and dill added|308x308pxPick over the lentils to remove any debris if needed. Rinse well.
  2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
  3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
  4. Serve hot.

Notes

  • Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, and/or red pepper flakes.
  • Hot sauce can be added to taste. Freshly-squeezed lemon juice is a nice addition, preferably immediately before serving.

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