Recipe of the week: Red Lentil Soup
Red Lentil Soup
This is one of my most favourite recipes. This dish provides a great source of complex carbohydrates, protein, fibre, and flavour! This is great on it’s own or to compliment your meal
Prep Time: 20 minutes
Cook Time: 25 minutes
2 tbsp olive oil
2 large carrot, diced
2 large ribs celery, diced
1 medium yellow onion, diced
1 tsp oregano
Pepper to taste
591ml can diced tomatoes
1 ½ cup dried red lentils
2 cups water
2 cups broth (chicken or vegetable)
1-2 tbsp sun-dried tomato pesto
2 whole bay leaves
- In a medium saucepan, heat olive oil over medium heat. Add carrots, celery, and onion. Let simmer for 5 minutes, stirring occasionally. Add oregano and black pepper. Stir for another 2 minutes, or until onions are soft and translucent.
- Add the lentils, water and broth, tomatoes, and bay leaves. Bring to a boil then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes. Turn off the heat, stir in pesto, and add further pepper/salt to taste. Ladle into bowls and serve.
- Leftovers will keep refrigerated for 5 days.