Red Lentil Soup

Red Lentil Soup



Some one I know has been diagnosed with Interstitial Cystitis and, as a result, is on a special diet.  We were talking about what she can and cannot eat and it got me to thinking about a Red Lentil soup recipe I have been wanting to try.  I had all the ingredients on hand so I whipped up this soup this morning and I really like it!  She will have to make the soup without onion and lemon.  I made mine with onion but also left out the lemon since I had none. I topped my soup with a bit of fresh Italian flat leaf parsley and a hard boiled egg and I loved it.  I think the parsley adds such an amazing fresh element and the chopped hard boiled egg makes the soup (1) a bit more substantial and (2) adds a creamy element.

Of all the soups I've made with beans or legumes, this soup by far is the quickest. Red lentils cook up in about 20 minutes.  I did not cook my veggies very long before adding in the lentils; it turned out great!

NOTE ABOUT THE BROTH:  If you are using store-bought broth and you do not purchase the low sodium variety, use less salt when cooking the veggies. You can always add more at the end if need be. I find the store-bought chicken broth to be a rather salty.

Red Lentil Soup

Serves 4

• 1 to 2 teaspoons extra virgin olive oil
• 1
  large carrot, diced (more if desired)
• 2
  large stalks celery, diced (more if desired)
• 1
  small yellow onion, diced (more if desired)
• 1/2 teaspoon
  kosher salt (use less if using store-bought chicken broth)
• 1 cup
  dried red lentils (I rinsed and drained mine first)
• 4 cups
  water or low-sodium broth
• 1
  whole bay leaf
• Optional: 2 tablespoons
  freshly squeezed lemon juice (from 1/2 large lemon)
• For serving: If desired, top with fresh chopped Italian flat leaf parsley and chopped hard boiled egg.  I know... it sounds weird, but it's really good!

Heat the olive 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 (if using).  Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired.

Adapted from RECIPE FOUND HERE

Today's food prep session included "his and her's" soups.  My husband asked for THIS SOUP.  It is his very favorite.