The Best Lentil Soup
Recipe Courtesy of the Food Network
- 3 tbsp olive oil
- 2 medium carrots cut into 1/4 inch pieces
- 1 medium onion, diced
- 1 large celery stalk, cut into ¼ inch pieces
- Kosher salt and black pepper
- 2 tbsp tomato paste
- 1 large garlic glove, minced
- 1 1/2 cups dried brown lentils
- 4 cups of vegetable stock
- 7 sprigs of thyme, leaves stripped
- 1 bay leaf
- 1/2 tsp oregano
- 1/4 tsp crushed red pepper flakes
- 1 tsp lemon zest
- Heat the oil in a large heavy bottom pot over medium high heat. Add carrot, onion, celery and 1 tsp salt. Cook until vegetables are starting to caramelize and take on a brown color, 8-10minutes (this step is important as it adds tons of flavor to the soup)
- Stir in tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and softened- 1 to 2 minutes. Add in the lentils, stock, 4 cups of water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 tsp salt, and a generous amount of black pepper and stir to combine. Bring to a boil and them reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25-30 minutes.
- Remove the bay leaf. The recipe calls to puree the soup but it really does not need it.
- For added flavor, try adding a jalapeño pepper.
- For lower sodium, use low sodium vegetable stock.
Nutrition (per serving): 251 calories, 8.3g fat, 1.2g saturated fat, total carbohydrates 34g, fiber 15.1g, protein 13.6g, sodium 480mg