This hearty soup comes together easily thanks to our Flourist Split Red Lentils, making it a perfect addition to your weeknight dinner repertoire. It's practically a meal in a bowl, especially when enjoyed with slices of your favourite crusty bread.

Simple Red Lentil + Vegetable Soup
2 tbsp olive oil
2 cups onion, chopped
3 tsp salt
2 cups sweet potatoes or potatoes, peeled and diced
2 cups carrots, diced
1 can (398ml) diced tomatoes
2 garlic cloves, minced
1 tbsp dried parsley
1 cup Flourist Split Red Lentils
5 cups water
2 tbsp honey
1/2 lemon, juiced
black pepper to taste
fresh parsley, chopped (optional)

Heat the olive oil over medium-high heat for a minute until warm. Add the onion and salt, and cook, stirring occasionally until the onions are soft, about 8 minutes.

Add the sweet potatoes, carrots, canned tomatoes, garlic, Flourist Split Red Lentils, water and honey. Stir well and partially cover the pot. Turn the heat to high and bring the soup to a boil. Return heat to medium, cover the pot partially and simmer for 30 minutes until the Lentils are soft and vegetables are tender. Add the juice of the lemon and adjust seasoning if necessary. 

Top with freshly chopped herbs to serve.