Red Lentil Soup
This red lentil soup is a delicious summer soup. I hope you enjoy!
Avocado oil (or other high-heat oil), for sautéing
large onion, chopped
(1 to 1½ cups)
4 to 5
garlic cloves, minced
Pinch of salt
Pepper to taste
low-sodium vegetable broth
One 15-ounce can tomato sauce
large carrots, chopped
medium russet potato, cut into large chunks
medium yellow zucchini, chopped
fresh chives, chopped
red lentils, dry
A few stalks fresh parsley, roughly chopped, plus more for topping
Avocado, for topping
Crushed red pepper flakes, for topping
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.
Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!