Red Lentil Soup
Red lentils are ideal for soups because they break down into a soft puree on their own, and take on a lovely golden color. You can use brown lentils in place of red, but the color will not be as nice.
1 medium onion, diced
2 clove garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon ground chipotle pepper or smoked paprika (optional)
4 cups vegetable stock
2 cups water
1 ½ cup red lentils, picked over, and rinsed
sea salt
olive oil
squeeze of lemon
PREPARATION
1. In a large pot, heat 1-2 tablespoons of olive oil. Add the chopped onion and sauté for 4 or 5 minutes until softened. Add the garlic, red pepper flakes, and chipotle pepper or paprika and cook for another minute.
2. Add the broth and water and bring to a boil. Stir in the lentils and reduce to a simmer over medium-low heat. Cook for 30-40 minutes until lentils have fallen apart and rice is tender.
3. If needed, add more water. Season with salt & pepper, and lemon juice to taste.
Serve this hearty soup with a crusty bread and a large green salad or roasted Brussels sprouts. You can also add hearty greens like spinach or mustard greens during the last few minutes of cooking.
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