This recipe originally came from my friend Lauren and I gave it my own touch. Even though warmer weather is right around the corner, it’s still chilly where I am and a bowl of lentil soup makes for a delicious end to a long day. 🙂
Serves 4
Ingredients:
- 1 ½ -2 cups red lentils, dry
- 1/3 cup olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 large carrots, chopped
- 1 quart vegetable broth
- pinch of oregano
- 2 bay leaves
- 1 tablespoon tomato paste
- salt & pepper to taste
Directions:
- In a large saucepan place lentils and cover in at least 1 inch of water. Bring to a boil. Reduce heat and simmer for 10 minutes. When finished, drain lentils into a strainer. Set aside.
- Pour 1/3 cup olive oil into large saucepan over medium heat. Add onion, garlic and carrots. Cook until onions are translucent (about 5 minutes).
- Add 1 quart vegetable broth, lentils, oregano and bay leaves to the saucepan with the onions, garlic and carrots. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in tomato paste and season with salt and pepper to taste.
- Cover and simmer for another 35 minutes, stirring occasionally.
- Remove bay leaves.
- Serve and enjoy!
