EST. 2011
We are mad for this soup, it’s so delicious.
And like all the soups we tend to keep on rotation, it’s so easy. And the prepping / process is quite therapeutic too. I really like to make this earlier in the week and have extras for lunches / sides throughout the next few days. So good, enjoy!
List
3 Tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 cup russet potato, peeled and diced
1.5 cups red lentils, rinsed
4 cups chicken bone broth
2 cloves of garlic, chopped
2 teaspoons paprika
1 teaspoon cumin
1 tablespoon nutritional yeast (optional — I always add to soup)
Salt and freshly ground pepper (to taste)
1 dash cayenne pepper
1 lemon
handful of chopped fresh cilantro
crumbled feta cheese (to taste)
Method
Add the olive oil in a medium pot and sauté the onion, bell pepper, carrots and potatoes over medium heat until onions become just translucent. Add the red lentils, stock, garlic, paprika, cumin, and salt and pepper. Bring to a boil, stir and reduce to a simmer. Cover and cook for 30 minutes or until the lentils are tender. Use an immersion blender to desired consistency. Return the soup to the pot and add a dash of cayenne and a big squeeze of lemon and stir everything together. Serve and garnish your bowl of soup with freshly chopped cilantro, crumbled feta, and a lemon wedge for extra squeezing on the side.
The flavors are so good—the lemon really does it for me!
