Best Lentil Soup
Ingredients
The soup
-
1
tbsp
olive oil
-
2
leeks
washed and chopped
-
3
cloves
garlic, minced
-
1
tsp
salt
-
½
tsp
pepper
-
pinch
chili flakes
-
1
zest
from one lemon
-
1
tbsp
vegetable stock paste
-
2
cups
water
-
540
ml
can lentils
Herb broth
-
1
tbsp
olive oil
-
1
cup
water
-
1
cup
fresh basil
-
¼
cup
fresh dill
-
¼
cup
fresh mint
Garnish
-
to taste
thinly sliced radishes
-
to taste
fresh basil
-
to taste
lemon zest
Instructions
- Blend olive oil, water, basil, dill, and mint to create the herb broth and set aside.
- In a soup pot, heat olive oil and sauté chopped leeks for 5-6 minutes until softened.
- Add minced garlic, salt, pepper, chili flakes, and lemon zest, cooking for another 1-2 minutes until fragrant.
- Stir in vegetable stock paste, water, and lentils, then add the herb broth and bring to a simmer.
- Cook for 10-15 minutes, stirring occasionally, until the liquid reduces slightly. Adjust seasoning as needed.
- Serve in bowls garnished with radishes, lemon zest, and fresh basil.
Nutrition Facts (estimated)
Servings
2-3
Calories
587
Total fat
11.2g
Total carbohydrates
93.9g
Total protein
33.8g
Sodium
0mg
Cholesterol
0mg
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