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| Red lentil soup |
INGREDIENTS
- 3 Tbsp. extra virgin olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- ½ tsp. sweet paprika
- ¼ tsp. ground cinnamon
- ½ tsp. sea salt
- Dash of pepper
- 8 cups vegetable broth, low sodium if possible
- 1-15oz can crushed tomatoes (or diced tomatoes)
- 2 cups red lentils, picked over, washed and rinsed until water runs clean
- 1 lemon, juiced
- I like to add some honey or brown sugar ( optional )
- Pinch of red pepper flakes
- 4 Tbsp. fresh flat-leaf parsley, chopped
- 1 Tbsp. fresh cilantro, chopped
INSTRUCTIONS
- Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
- Add the broth, tomatoes, and lentils stir well and heat to a boil.
- Simmer uncovered on low heat for about 45 minutes to 1 hour, stirring occasionally.
- Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
- Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.
NOTES
I liked blending half of the soup so create a semi-pureed soup with some chunks. If you prefer a chunky soup then you do not need to blend the soup at all.
