Nothing beats a warm bowl of soup on a cold chilly night, and lentil soup, by far, is one of the easiest, and most nourishing, soups you can make! With just a few minutes, and a handful of pantry ingredients, you can prepare a large pot of this delicious soup and store batches in the freezer to enjoy later on. Tip: Squeeze some fresh lemon juice on top and enjoy with a slice of crusty bread!
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RECIPE
Ingredients:
1 large yellow onion, chopped
3 celery stalks, chopped
4 carrots, chopped
5 Tablespoons olive oil
1 28 oz. can of tomatoes (*San Marzano are the best)
2 cups of brown rice
1 16 oz. bag of dried lentils
15 cups of water (7 for soup, 8 to cook the lentils)
Ground black pepper, to taste
Red Pepper Flakes, to taste
Salt, to taste
Directions:
Preparing the Lentils:
In a large pot, bring 8 cups of water to boil.
Rinse lentils under running water in a medium-sized bowl and drain before adding to boiling water.
Simmer for 20 minutes with lid on. Drain and allow to cool.
Preparing the Soup:
Roughly chop onions, carrots, and celery.
In a large pan over medium-high heat, sauté onions in olive oil, approximately 5 minutes, or until onions begin to lightly caramelize.
Add carrots, celery, and spices. Stir well, reduce heat to simmer, and cook for 8 minutes, with lid on.
Remove tomatoes from can, and cut-off hard ends, if using whole tomatoes. Chop into small pieces, and add tomatoes (with juice) into pot. Add 6 cups of water, reduce to simmer, and cook 45 minutes with lid on.
Add brown rice and one cup of water. Simmer for another 45 minutes with lid on.
Add cooked lentils to soup, and reheat for 2 minutes. Serve and garnish with fresh parsley.