Red Lentil Soup
I don’t really have that much to say about this soup, other than the fact that you should make it because it’s delicious!
(How’s that for a no-frills intro? lol).
Pair soup with a whole wheat roll for a light, balanced dinner. BTW, lentils are a great source of protein and folate, a B-vitamin needed for carbohydrate utilization and blood cell synthesis.
Happy lentil soup making!
Red Lentil Soup
- Avocado oil (or other high-heat oil), for sautéing
- 1 large onion, chopped (1 to 1½ cups)
- 4 to 5 garlic cloves, minced
- Pinch of salt
- Pepper to taste
- 5 cups water
- 2 cups low-sodium vegetable broth
- One 15-ounce can tomato sauce
- 3 large carrots, chopped (2 cups)
- 1 medium russet potato, cut into large chunks (1 cup)
- 1 medium yellow zucchini, chopped (1½ cups)
- ¼ cup fresh chives, chopped
- 1 cup red lentils, dry
- A few stalks fresh parsley, roughly chopped, plus more for topping
- Avocado, for topping (optional)
- Crushed red pepper flakes, for topping (optional)
- Sauté onion and garlic in avocado oil in a large pot over a medium-high flame. Season with salt and pepper.
- When onions are golden, add water, vegetable broth and tomato sauce to pot. Mix. Add carrots, potato, zucchini, chives and uncooked lentils. Mix.
- Bring soup to boil; reduce to simmer. Add parsley. Allow soup to simmer for about 30 minutes, or until vegetables are soft. Serve topped with avocado, crushed red pepper flakes and parsley.
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