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