Savory Red Lentil Soup Recipe
Author: CherylPaton
Recipe type: Soup
Serves: 4 - 5
- ½ Tbsp. olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced or ¼ - ½ tsp. garlic powder
- 3 stalks celery, diced
- 8 ounces baby Bella mushrooms, diced (I remove the stems.)
- 1 bay leaf
- ½ tsp. thyme
- ½ tsp. rosemary
- 32 ounces vegetable broth
- 1 cup uncooked red lentils, rinsed and drained
- ½ tsp sea salt, iodized
- ¼ tsp. ground black pepper
- ⅛ cup destemmed, sliced kale leaves
- In a large pot, sauté the onion and garlic in the olive oil, for a few minutes, until the onion is translucent.
- Then stir in the celery and season it with the salt.
- Let this mixture cook for a couple of minutes, then stir in the mushrooms.
- Let this cook for a few minutes more.
- Then stir in the thyme, rosemary, broth, and add the bay leaf.
- Add the lentils. Bring the mixture to a boil. Then reduce the heat to medium and cook uncovered for 20 – 25 minutes.
- Add the pepper.
- Stir in the kale strips and cook for a couple of minutes until the leaves have wilted.
- Serve.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/savory-red-lentil-soup-recipe/
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