Red Split Lentil Soup

Red Split Lentil Soup

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Makes 4 -6 servings. 

This is a hearty, thick, and nutritious winter soup, which also freezes very well.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil

  • 1 onion, finely chopped (See Note)

  • 2 garlic cloves, finely chopped

  • 1 teaspoon turmeric

  • 2 carrots, coarsely chopped

  • 1 potato, coarsely chopped

  • 2 cups red split lentils

  • 6 cup vegetable broth

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Heat the oil in a large saucepan and sauté the onion and garlic for a minute.

  2. Add the turmeric and the remaining ingredients. Bring to a boil, reduce the heat, and cook, covered, for about 40 minutes, until the lentils are soft. It is important to stir the soup from time to time.

NOTE:

I chop the vegetables in a food processor fitted with the steel blade.

The garlic and onion I chop together, carrots and potato separately. Be sure to quarter the vegetables first.