Red Lentil Soup

This is my go-to soup. I’d even go so far as to say it is one of my go-to meals (I can certainly speak for Matt in that regard – he would eat this every day). It is delicious, good for you, high in protein, and simple to put together (and vegan, too!)

Red Lentil Soup (Serves 6)
3 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 t cumin
pinch chili/cayenne pepper
1/2 t salt [more to taste]
1/4 t black pepper [more to taste]
3-4 c. vegetable broth
2 c. water
1 1/4 c. red lentils
2 carrots, peeled & chopped
1/2 lemon, juiced [more to taste]
2 T fresh cilantro, chopped

-Heat oil in large pot over high heat.
-Add onion & garlic and saute until golden.
-Add tomato, cumin, chili powder, salt & pepper and saute another 2 minutes
-Add broth, water, lentils, and carrot.
-Bring to a simmer, cover pot, reduce heat to medium low, and cook until lentils are soft [15-30 minutes. Mine are usually done on the earlier side].
-In blender, puree 1/2 of the soup, then put back in pot (*be careful when blending hot liquids!)
-Add lemon juice and cilantro, taste, and adjust seasonings if needed

This meal is even more delicious with the addition of some crispy french bread 🙂