Palate Pleasers Lentil Soup Recipes

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• Combine broth, water, lentils and tomato in a large Dutch Oven; stir well. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
• Saute onion, celery, carrot, and garlic in oil in a large skillet until the vegetables are tender. Add the sauteed vegetables to the lentil mixture. Stir well.
• Add tomato paste and remaining ingredients, stirring well. Bring to a boil.
• Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender. Ladle soup into individual soup bowls.