Red Lentil Soup
Red Lentil Soup

This spiced Vegan Red Lentil Soup is a warm, comforting meal that can be cooked in less than an hour. It is flavorful and luxurious in texture, add a few drops of lemon and it’s all yummy to be served!

Ingredients
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    1 tablespoon  olive oil
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    1 large carrot, diced
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    2 large stalks celery, diced
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    1 small yellow onion, diced
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    1/2 teaspoon kosher salt, plus more as needed
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    1 cup dried red lentils
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    4 cups water or low-sodium broth
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    1 whole bay leaf
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    2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
  • For Serving

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    Olive oil, yogurt, or other topping (optional)
Method
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    Heat olive oil in a medium (2 to 3quart) saucepan or Dutch oven over medium heat until shimmering. Add carrot, celery, onion, and salt and mix them together while stirring. Cover the pan for 5 minutes until the onions are soft and translucent.
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    Add lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let it simmer for about 20 minutes covering it with a lid until the lentils begin to fall apart.
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    Turn off the heat and add lemon juice. Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired.
  • Notes

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    Storage:  Leftovers will keep refrigerated for 5 days.
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    More topping options: To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, a sprinkle of sumac, or a spoonful of gremolata.
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    Recipe Variations: This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian herbs, or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.