I am a big soup fan. They are great on a cold evening. They use up a lot of our CSA (community supported agriculture) produce, especially if we have extra veggies to utilize! And soups are filling without adding on the pounds!
By chance, I made this super simple lentil soup that I served over the holidays and it was a hit! Prep time is only 10 minutes so this is perfect if you are busy. This is also a great soup to store or take to work and reheat in the microwave.
- 1 yellow onion minced
- 3 carrots/3 cups chopped carrots
- 1 stalk celery chopped
- 3 cups/1 Trader Joe’s bag French lentils
- 8-10 cups stock
- 1-2 tablespoons chile flakes
- Lemon/lime juice to taste
- Olive oil
- Salt/pepper (optional)
- Prep the veggies and add them to a stockpot with olive oil and sauté for a few minutes.
- Clean and sort the lentils and add them to the pot followed by the stock and chile flakes.
- Bring the soup to a boil and then cover and reduce the heat to medium-low/simmer and cook for 30-40 minutes or until lentils are done.
- Add lemon/lime juice and taste soup until it has the desired flavor.
- Add salt/pepper if needed.
- Serve with lime or top with Parmesan cheese.