Delish Lentil Soup

Total time ~1 ½ hrs

Ingredients: 

Olive Oil 3 Tbsp
3 Medium Carrots- diced
2 Tbsp Tomato Paste
1 White Onion-diced
1 Large Garlic Clove, minced
1 Large Celery Stalk- cut into ¼”
1 ½ Cups Brown Lentils
4 Cups Vegetable Stock- I use No Added Salt Vegetable Stock or Low Sodium
4 Cups Water
7 Sprigs of Thyme—stripped
1 Bay Leaf
1 tsp Oregano
¼ tsp Red Pepper Flakes
1 tsp Lemon Zest plus the juice of ½ of the lemon (~2 Tbsp)
 

Instructions: 

1. Heat olive oil in medium pot and add the carrots, onion, and the celery with a pinch of salt.  Let brown and caramelize.  This step is important to infuse the flavors.  10 minutes minimum.  The veggies should be brown.
2. Stir in tomato paste and garlic until the garlic is fragrant and soft- approx. 1-2 minutes.  Add lentils, vegetable stock, water, bay leaf, oregano, pepper flakes, 1 tsp salt (or more), and generous amount of black pepper and thyme.  Bring to a boil and then reduce to low heat and cover.  Cook until lentils are soft and tender- approx. 20-30minutes
3. This step can be omitted if you like.  Remove ~2 cups of the soup and puree in a blender.  Return to the soup.  Add the lemon zest and lemon juice.
 

 

My name is Danette Wickman. I have been a registered dietitian for over 20 years and am a board-certified diabetes care and education specialist.  I recently moved from the Seattle area and have been with Holy Cross for two years.  I have two beautiful and athletic daughters, one living in Austin and the other in 11th grade. In my free time, I enjoy running, working out and being on the water.