Mediterranean Lentil Soup
serves 2-4
Lentils are great soup material, adding wonderful richness and protein. Be sure you pick through them carefully before cooking to remove any small stray stones that may be mixed in.
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 1/2 cups green lentils, rinsed and picked through
4 cups low-sodium broth (chicken or vegetable)
2 bay leaves
1 15-ounce can plum tomatoes, drained and chopped
2 teaspoons chopped fresh rosemary
1/4 cup fresh chopped parsley
2 tablespoons fresh lemon juice
prep: 15 minutes
total: 50 minutes
colander
large pot
can opener
ladle
1. Prep all of the ingredients. Heat the olive oil in a large pot over medium heat. When it's hot and shimmering, stir in the onion and bell peppers and cook until the onions are soft, 4-6 minutes. Add the garlic and cook 30 seconds more.
2. Stir in the lentils to combine and allow them to toast a little in the pot, 1-3 minutes. Add the chicken broth and bay leaves. Bring to a simmer and cook until the lentils are slightly less than tender, 10-15 minutes.
3. Add the tomatoes and rosemary and stir. Season with a sprinkling of salt and pepper and simmer until the lentils are tender, another 5-10 minutes. Take the soup off the heat and stir in the parsley and lemon juice.
2. Stir in the lentils to combine and allow them to toast a little in the pot, 1-3 minutes. Add the chicken broth and bay leaves. Bring to a simmer and cook until the lentils are slightly less than tender, 10-15 minutes.
3. Add the tomatoes and rosemary and stir. Season with a sprinkling of salt and pepper and simmer until the lentils are tender, another 5-10 minutes. Take the soup off the heat and stir in the parsley and lemon juice.
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