I’ve been sick this week, and in need of some tasty-ass soup. I cooked this up and it hit the spot. The original recipe used red lentils, but the grocery store hid them all from me so green lentils were substituted. Still bomb. This recipe is from Dreena on Dreena Burton.
The recipe only took a half hour to cook, and it got eaten just as quickly. Packed with protein, and all the best spices to get you feeling right. Sick or not. Soooo mf good.
- 1 1/2 tablespoons plus 3 1/2-4 cups water divided
- 1 1/2 cups diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 3 large cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon mild curry powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- Freshly ground black pepper to taste
- 2 cups dried red lentils
- 3 cups vegetable stock
- 2 teaspoons chopped fresh rosemary (see note)
- 1 – 1 1/2 tablespoons apple cider vinegar or lemon juice
In a large pot over medium heat, add 1 1/2 tablespoons of the water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine. Cover and cook for 7-8 minutes, stirring occasionally. Rinse the lentils. Add the lentils, the remaining 3 1/2 cups of the water, and stock and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes. Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened. Stir in vinegar, and add more water to thin the soup if desired. Serve.
Rosemary Note: Fresh rosemary is quite exquisite in this soup, but if you don’t have it, you can use dried. However, if you’re using dried, add it at the beginning of the cooking process, along with the other dried spices, and use less, 1/2-1 teaspoon.