Red Lentil Soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 stalk celery chopped
- 1 large carrot chopped
- 1 medium onion chopped
- 2 cloves garlic grated
- ½ teaspoon cumin ground or seeds
- ⅛ teaspoon red pepper flakes or more to taste
- 1 sprig rosemary
- 2 bay leaves optional
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 4 cups (1 liter) vegetable broth or more if you prefer a thinner soup
- 1 cup (200 grams) red lentils (dry, not cooked)
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- 4 wedges lemon to squeeze on top + crusty bread
- Heat 2 tablespoons extra virgin olive oil in a large pot, add 1 stalk celery, 1 large carrot, and 1 medium onion (all chopped) and fry them for 3 minutes.
- Add 2 cloves garlic (grated), ½ teaspoon cumin, ⅛ teaspoon red pepper flakes, 1 sprig rosemary, and 2 bay leaves, and fry 2 more minutes, stirring often.
- Add 1 can (15 ounces) crushed tomatoes, 4 cups vegetable broth, 1 cup red lentils (rinsed), 1 teaspoon salt, and 2 twists black pepper.
- Simmer for about 20 minutes or until the lentils are cooked and you reach your desired soup consistency. Stir occasionally.
- Serve with thick slices of toasted crusty bread.Brush the toasted bread with garlic and drizzle it with extra virgin olive oil.Add a squeeze of lemon on top.
Nutrition information is an estimate for 1 portion of red lentil soup out of 4 portions without bread.
STORAGE
Make ahead: red lentil soup is an excellent recipe for meal prep because it keeps for days, and its flavor gets even better as it sits in the fridge.
Refrigerator: store leftovers in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or a saucepan with a dash of water.
Freezer: let the soup cool down completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months.
Thaw: in the refrigerator over several hours or in the microwave.
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