Yield: 6-8 servings
Red Lentil Soup
A quick and hearty red lentil soup- perfect for a chilly night!
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 2 tbsp. olive oil
- 1 cup diced celery
- 1 medium sized onion, diced
- 2 cup grated carrots (you could also dice them,)
- 10-12 cups chicken or vegetable stock
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 1 sprig rosemary
- 1 sprig thyme
- 2 tsp. vinegar
- 2 cups dried red lentils
- 2 cups cubed butternut squash*
- 1 large russet potato, diced
- 2 cups finely chopped spinach
- grated parmesan cheese (optional)
- dash of cayenne pepper (optional)
Instructions
In a large dutch oven or pot, sauté the onion and celery in olive oil for 5-7 minutes or until soft. Add the carrots and continue to cook until golden, another 3-5 minutes.
Add the stock, paprika, alt & pepper, fresh herbs, vinegar, lentils, squash, and potato. Bring to a boil, and then reduce to low, simmering for about 20 minutes, or until the lentils have broken down and all the vegetables are soft.
Stir in the spinach right before serving, and top with parmesan cheese and a dash of cayenne if desired.
Notes
*I was lazy and bought the pre-peeled and cubed squash from Trader Joes. I then cut it into bite-sized pieces.
Recipe adapted from Life Made Simple Bakes