Everyday Lentil Soup
Ingredients
The base
-
2
Tbsp.
extra virgin olive oil
-
1
medium
yellow onion
-
1
large
carrot, peeled
-
1
medium
sweet potato, peeled
-
2
stalks
celery
-
3
cloves
garlic, minced
The seasonings
-
½
tsp.
sea salt
-
½
tsp.
lemon pepper
-
1
tsp.
dried Italian herbs
-
¼
tsp.
red pepper flakes
-
½
tsp.
turmeric
The lentils
-
½
cup
green or dePuy lentils
-
½
cup
split red lentils
The broth
-
5
cups
vegetable or chicken broth
The finishing touches
-
2
Tbsp.
unsalted butter or olive oil
-
3
cups
roughly chopped kale
-
½
cup
chopped parsley
-
½-¾
cup
grated parmesan
-
1
squeeze
lemon (optional)
-
1
serving
fresh, toasted baguette
Instructions
- Warm the olive oil in a large dutch oven over medium heat.
- Chop the onion, carrot, sweet potato, and celery into ¼" pieces.
- Add all the vegetables and garlic to the pot with sea salt and sauté until softened, about 5-6 minutes.
- Stir in the lemon pepper, Italian herbs, red pepper flakes, and both lentils.
- Add the broth and stir, then cover and cook on low for 30-40 minutes until tender.
- Blend about half of the soup to thicken it while keeping some texture.
- Turn off the heat and stir in the turmeric, butter or oil, and kale until softened.
- Taste and adjust seasoning as needed.
- Serve with a squeeze of lemon, parsley, and parmesan, alongside crusty baguette.
Nutrition Facts (estimated)
Servings
4
Calories
365
Total fat
14g
Total carbohydrates
49g
Total protein
16g
Sodium
20mg
Cholesterol
0mg
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