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May 30, 2019

Mediterranean Red Lentil Soup with Herbs

A Mediterranean-inspired soup dish full of whole foods!
Red lentil soup bowl with herbs and spoon

Ingredients

tbsp
extra virgin olive oil
 
onion
 
medium carrots
 
ribs celery with leaves, chopped
 
minced garlic cloves
 
fresh bay leaves
cup
dried red lentils, rinsed
cup
water
 
14 oz. bottle crushed tomatoes
 
14 oz. bottle tomato sauce
3⁄4 tsp
sea salt
1⁄2 tsp
black pepper, freshly ground
1⁄2 cup
fresh flat leaf Italian parsley, chopped
1⁄2 cup
fresh basil, chopped
 
bunch spinach, chopped 

Instructions

In a 4-quart soup pot, heat olive oil over medium-high heat.  Add onions, carrots and celery and sauté until onion is soft and translucent, about 5-7 minutes.  Add garlic and sauté for 1 minute.  Add bay leaves, red lentils, water, tomatoes, tomato sauce, salt and pepper and bring to a boil. Turn down to a simmer over medium heat and cook until lentils are tender, about 20-25 minutes. Add more water if needed. Remove bay leaves. Add spinach and simmer another few minutes until just wilted. Add parsley and basil, and stir through. Taste and adjust salt and pepper. Drizzle a bit of extra virgin olive oil on top when served, if desired.