Red Lentil Soup

1 tablespoon olive oil
1 large carrot, diced
2 large stalks celery, diced
1 small yellow onion, diced
1/2 teaspoon kosher salt, plus more as needed
1 cup dried red lentils
4 cups water or low-sodium broth
1 whole bay leaf
2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
For Serving
Olive oil, yogurt, or other topping (optional)

Heat olive oil in a medium (2 to 3quart) saucepan or Dutch oven over medium heat until shimmering. Add carrot, celery, onion, and salt and mix them together while stirring. Cover the pan for 5 minutes until the onions are soft and translucent.
Add lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let it simmer for about 20 minutes covering it with a lid until the lentils begin to fall apart.
Turn off the heat and add lemon juice. Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired.
Notes
Storage: Leftovers will keep refrigerated for 5 days.
More topping options: To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, a sprinkle of sumac, or a spoonful of gremolata.
Recipe Variations: This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian herbs, or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.

WARNING: Consuming this product can expose you to chemicals, including lead or acrylamide, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

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Red Lentil Soup

Red Lentil Soup

This spiced Vegan Red Lentil Soup is a warm, comforting meal that can be cooked in less than an hour. It is flavorful and luxurious in texture, add a few drops of lemon and it’s all yummy to be served!

Ingredients

For Serving

Method

Notes

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