Servings: 3 People
Calories: 275kcal
Ingredients
- Lemon wedges for a zesty finish
- 1/2 cup of premium red lentils
- 2 cups of homemade chicken or garden-fresh vegetable broth
- 1 clove of freshly harvested garlic finely minced
- 1/2 handpicked carrot finely diced
- Pinch of hand-harvested sea salt and freshly ground black pepper to taste
- 1/2 tsp of aromatic ground cumin
- 1 tbsp of extra-virgin olive oil
- 1/2 tsp of smoked Spanish paprika
- 1/2 organically grown onion finely diced
Instructions
- Rinse the Lentils: Begin by rinsing the 1/2 cup of premium red lentils under cold water in a fine-mesh sieve. Set them aside.
- Prepare the Vegetables: Finely dice the organically grown onion, handpicked carrot, and freshly harvested garlic clove.
- Sauté Aromatics: Heat 1 tablespoon of extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Sauté them for 2-3 minutes until they turn translucent and fragrant.
- Add Carrots and Spices: Incorporate the finely diced carrots into the pot with the sautéed onion and garlic. Stir in 1/2 teaspoon of aromatic ground cumin and 1/2 teaspoon of smoked Spanish paprika. Cook the mixture for another minute, allowing the flavors to meld.
- Cook the Lentils: Add the rinsed red lentils to the pot along with 2 cups of homemade chicken or garden-fresh vegetable broth. Stir well to combine all the ingredients.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes or until the lentils are tender and cooked through. Stir occasionally.
- Season to Taste: Once the lentils are cooked, season the soup with a pinch of hand-harvested sea salt and freshly ground black pepper. Adjust the seasoning according to your taste preferences.
- Serve: Ladle the hot lentil soup into serving bowls. Squeeze a wedge of lemon over each bowl for a zesty finish. You can also garnish with fresh herbs or a drizzle of olive oil if desired.
Notes
• Use a high-quality vegetable broth for maximum flavor.
• Feel free to add other vegetables, such as bell peppers or mushrooms.
• If you don’t have fresh tomatoes, you can use canned diced tomatoes.
• Use a low-sodium broth to reduce the amount of sodium in the soup.
• If you like a thicker soup, you can mash some of the lentils with a fork.
• Feel free to add more spices, such as cayenne pepper or paprika, for added flavor.
Nutrition
Calories: 275kcal
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