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Lemony Lentil Soup

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Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 large yellow onion diced
  • 2 garlic cloves diced
  • 1 tsp red chili flakes
  • 1 tsp Italian oregano
  • 1 tsp paprika
  • 1/2 cup diced roasted red pepper in oil
  • 1/4 cup diced sun dried tomatoes in oil
  • 2 cup red lentils rinsed
  • 8 cups chicken or vegetable stock
  • 2 lemons
  • salt I'm using Diamond Crystal
  • olive oil
  • cracked black pepper
Toppings
  • fried shallots
  • fresh parsley
  • Greek yogurt

Method
 

  1. In a large Dutch oven heat 2 tbsp olive oil on medium. Once hot, add diced onion and season with ½ tsp salt and a few cracks of black pepper. Cook until soft but not browned, about 5 minutes. Add diced garlic and cook until fragrant, about one minute. Add 1 tsp chilli flakes, 1 tsp oregano and 1 tsp paprika. Let the spices cook in the oil until slightly toasted and fragrant, about one minute.
  2. Add diced roasted red peppers and sun dried tomatoes. At this point, you should be able to smell all of the flavours coming together. Add 2 cups red lentils, followed by 8 cups broth and 2 tsp salt. Bring to a boil, then reduce to a simmer. Cover and let cook for 25-30 minutes or until the lentils are fully cooked and puffy.
  3. Blend until smooth by using an immersion blender, or transferring to a stand-up unit. Back in the pot, add the juice of 2 lemons. Taste and adjust seasoning. I like to serve it with fried shallots, fresh parsley, a dollop of yogurt and a drizzle of olive oil. But the salsa verde from my grilled vegetable salad would also be nice!

Notes

Transfer to a freezer-safe container and store for 3-5 months to have soup on demand throughout the season!