The boss was craving red lentil soup. This recipe is quite easy and heats up great for leftovers.
Ingredients:
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 ½ tsp cumin (optional)
1 tsp rosemary
½ tsp red pepper flakes
2 dry bay leaves
1 14oz can fire roasted crushed tomatoes
8 cups low-sodium vegetable broth ( I used 2 cartons )
2 1/4 cups red lentils, rinsed and drained
Fresh parsley for garnish
Crumbled feta cheese to serve, optional
Directions:
- Heat 3 tbsp extra virgin olive oil in a large pot on medium heat. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don’t burn.
- Add crushed tomatoes, broth, lentils. Season with salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit and puree part of it. Either with an immersion blender or something else. Pulse a few times till you get a thick creamy consistency.
- Return soup to heat, and stir to warm through.
- Transfer soup to serving bowls and top with parsley and feta.