Lentil Soup
Lentil Soup
Ingredients
- 2 tablespoons olive oil, plus more to drizzle
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 4-6 cups chicken/veggie broth or water
- 1 (28-ounce) can diced tomatoes
- 1 cup dried lentils, any color works- red is a bit sweeter
- 2 teaspoons dried cumin
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- pinch crushed red pepper flakes
- 2 handfuls fresh kale or spinach
- ½ fresh lemon, juiced
Instructions
- Heat oil in a saucepan over medium. Sauté onion, carrots, and celery for 7-8 minutes, stirring often. Add garlic, and continue to sauté 20-30 seconds. Add tomato paste and cook for 1 minute. Stir in broth or water, diced tomatoes, and lentils. Season with cumin, basil, oregano, thyme, salt, and red pepper flakes. Bring mixture to a boil; reduce heat and simmer gently for 15-20 minutes (depending on your stove), or until lentils are soft but not mushy.
- Remove soup from heat, season with more salt and pepper if needed. Finish with fresh kale or spinach and lemon juice; combine well. Enjoy!