This soup is loaded with nutritious flavour and is easy as can be. We like it with a fresh slice of crusty sourdough and a little grated parmesan, but it's also fantastic plain jane.
Lemon Red Lentil Soup
3 Tbsp (45ml) olive oil
2 cups (480ml) diced onions
1 1/2 cups (360ml) finely diced carrots
1 cup (240ml) diced celery
1 cup (240ml) finely diced potato
1 tsp salt
2 bay leaves
1 cup (240ml) Flourist Split Red Lentils
5 cups (1.2L) water or stock
1/2 cup (80ml) freshly squeezed lemon juice
4 cups (960ml) packed chopped fresh greens (kale, chard, spinach, mustard, or sorrel) (these are optional if you prefer to keep it simple)
salt and pepper to taste
In a soup pot, sauté the onions, carrots, celery, potatoes, salt and bay leaves in the oil just until the potatoes begin to soften, about 15 minutes.
Rinse the lentils well. Add the lentils to the soup pot and continue to sauté for 5 minutes. Add the water or stock and reduce the heat to medium. Cover and simmer until the lentils and all the vegetables are tender, about 15 minutes.
Just before serving, remove from the heat and stir in the lemon juice and optional greens. Stir until the greens have wilted. Season with salt and pepper to taste (as desired) and serve.
