The Best Lentil Soup

Recipe Courtesy of the Food Network

Ingredients

• 3 tbsp olive oil
• 2 medium carrots cut into 1/4 inch pieces
• 1 medium onion, diced
• 1 large celery stalk, cut into ¼ inch pieces
• Kosher salt and black pepper
• 2 tbsp tomato paste
• 1 large garlic glove, minced
• 1 1/2 cups dried brown lentils
• 4 cups of vegetable stock
• 7 sprigs of thyme, leaves stripped
• 1 bay leaf
• 1/2 tsp oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp lemon zest

Directions

1. Heat the oil in a large heavy bottom pot over medium high heat. Add carrot, onion, celery and 1 tsp salt. Cook until vegetables are starting to caramelize and take on a brown color, 8-10minutes (this step is important as it adds tons of flavor to the soup)
2. Stir in tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and softened- 1 to 2 minutes. Add in the lentils, stock, 4 cups of water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 tsp salt, and a generous amount of black pepper and stir to combine. Bring to a boil and them reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25-30 minutes.
3. Remove the bay leaf. The recipe calls to puree the soup but it really does not need it.
4. For added flavor, try adding a jalapeño pepper.
5. For lower sodium, use low sodium vegetable stock.

Serves 4-6.

Nutrition (per serving): 251 calories, 8.3g fat, 1.2g saturated fat, total carbohydrates 34g, fiber 15.1g, protein 13.6g, sodium 480mg