Lentil Soup

A perfect dinner for an Autumn evening

Ingredients

  • 1 tablespoon oil
  • 1 large carrot, diced
  • 2 large stalks celery, diced
  • 1 small yellow onion, diced
  • 1/2 teaspoon sea salt, plus more as needed
  • 1 cup dried red lentils
  • 4 cups water or low-sodium broth
  • 1 whole bay leaf (I like lots of bay leaves in my soup, so I added 3)
  • 2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
  1. Heat the oil. In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
  2. Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
  3. Turn off the heat and stir in the lemon juice. Taste and season with salt as needed.

This was the first time I made this and I questioned the lemon juice in it – but definitely add it because it gives it a very nice taste! Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s