Lemony Lentil Soup
Ingredients
The soup
-
¼
Cup
Olive Oil
-
2
Medium
Yellow Onions, finely chopped
-
2
Stalks
Celery, chopped
-
4
Cloves
Garlic, mashed
-
3
Medium
Carrots, chopped into coins
-
1
Teaspoon
Cumin
-
3
Tablespoons
Tomato Paste
-
2
Cups
Green or Brown lentils
-
8
Cups
Vegetable Broth
-
2
Bay Leaves
-
1
Tablespoon
Sea Salt
-
1
Teaspoon
Ground Black Pepper
-
¼
Cup
Lemon Juice (about two whole lemons)
-
½
Teaspoon
Crushed Red Pepper Flakes
-
¾
Cup
Grated Parmesan Cheese
For garnishing (optional)
-
to taste
Chopped Parsley
-
to taste
Olive Oil Drizzle
-
to taste
Parmesan Cheese
Instructions
- Heat a large pot over medium heat and add olive oil.
- Chop the onion, carrots, celery, and mash the garlic while the oil heats.
- Add the vegetables and cumin to the pot and stir until softened, about 7-8 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the lentils, broth, bay leaves, salt, and pepper, stirring to combine.
- Bring to a gentle boil, then cover and reduce heat to low, cooking for about 30 minutes.
- Remove from heat, uncover, and discard bay leaves.
- Stir in lemon juice, crushed red pepper flakes, and parmesan cheese.
- Taste and adjust seasoning with more salt and pepper as needed.
- Serve the soup with olive oil, chopped parsley, and extra parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
20mg
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