Red Lentil Soup
Red lentils cook much faster than other varieties of the legume family.
- 2 tbsp (30 mL) canola oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tsp (5 mL) cumin
- 2 cloves garlic, minced
- 1½ tsp (7 mL) ground turmeric
- 4 cups (1 L) vegetable broth
- 2 cups (500 mL) water
- 1½ cups (375 mL) red lentils, rinsed, drained
- 3 sprigs fresh thyme leaves
- 2 bay leaves
- Juice of 1 lemon
- ¼ cup (60 mL) crumbled feta cheese
- ¼ cup (60 mL) chopped fresh Italian parsley
1. In large pot heat oil over medium heat. Add carrots, onion, and celery; cook for 5 minutes, stirring frequently. Stir in garlic, cumin and turmeric; cook for 1 minute, stirring, until fragrant.
2. Add broth, water, bay leaves thyme and lentils. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are very tender, about 20 to 25 minutes. Remove bay leaves.
3. Remove from heat and purée half of the soup using either a blender or immersion blender.
4. Add back in the puréed half of the soup. Stir in lemon juice. Ladle soup into bowls and top with feta cheese and parsley.
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