Greek-Style Red Lentil Soup
Entirely plant-based, with a generous splash of lemon juice, this bright, hearty, satisfying soup will warm you to your toes! I was so surprised that the juice of two whole lemons, plus the zest of one lemon, was not too much. It was a wonderful balance to all the other flavors. This recipe serves six.
- 2 cups red lentils
- Extra virgin olive oil
- 1 large onion
- 1 ½ tsp minced garlic
- 10 baby carrots or 2 full size carrots
- 3 tsp dried oregano
- 1 ½ tsp cumin
- 1 tsp ground dried rosemary
- ½ tsp red pepper flakes
- 2 bay leaves
- 1 can diced tomatoes
- 7 cups vegetable broth
- Kosher salt
- 2 lemons
- Garnishes of choice, such as fresh parsley, dried basil, crumbled feta cheese if tolerated, etc.
- Large frying pan (optional)
- Large soup pot
- Measuring spoons and cups
- Food processor
- Can opener
- Immersion blender
Rinse lentils in fine strainer.
Leave to drain while preparing the rest of the soup.
Finely chop the onion and carrots in food processor. Or chop as small as you can by hand. Zest one of the lemons. Cut both lemons in halves or quarters and squeeze out juice. Place all your ingredients nearby, as assembly is going to go quickly!
In either a large pan or directly in the soup pot, heat 3 tbsp. olive oil on medium high heat until shimmering. Do not let it smoke!
Add onions, carrots and minced garlic. Cook 3-4 minutes, stirring frequently.
Add spices and bay leaves. Keep stirring and cook just briefly, until fragrant.
I transferred everything to the soup pot at this point.) Now add the tomatoes, broth and lentils. Season to taste with kosher salt. Cover, bring to a boil, then turn down to simmer for 15-20 minutes, until lentils are fully cooked.
Remove from heat and fish out the bay leaves. Puree with an immersion blender to the consistency you prefer. Stir in the lemon zest and juice.
Dish up and drizzle with olive oil. Add any other garnishes, and serve.