Red Lentil Soup
Red Lentil Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course:
Soup
Servings: 4
Ingredients
- 1 Tbsp olive oil
- 1 large carrot diced
- 2 ribs celery diced
- 1 onion diced
- 1/4 tsp salt
- 1 cup red lentils
- 4 cups water
- 1 bay leaf
- 2 Tbsp lemon juice
- yogurt topping
Instructions
-
In a medium (2- to 3-quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.
-
Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
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Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.
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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.
