A perfect dinner for an Autumn evening
- 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)
- 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.
- 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.
- 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!