Red Lentil Soup

With the cold weather coming on strong it is the perfect time for a hearty vegetarian soup.  So warm and filling this is the perfect end to a busy weekday.

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This soup idea was passed down from my mother and is perfect for using extra produce in the fridge.

Red Lentil Soup

serves 4

1 c. dry red lentils, rinsed
32 oz. vegetable stock
2 c. water
1 Tbsp. grape seed oil
1 garlic clove
i large carrot, peeled
1/2 medium yellow onion
1 chopped tomato
2 Tbsp. chopped parsley
1/4 tsp. dried oregano
1 zucchini, chopped
2 c. baby spinach
salt and pepper

Add garlic, carrot, and onion to a food processor and pulse to mince. This could also be done by hand.

Heat oil in a medium-large stock pot. Saute garlic mixture with the one chopped tomato and saute over medium heat for 8 minutes or until tender.

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Add stock and water to pot along with lentils. Season with salt and pepper to taste. Add in parsley and oregano. Simmer over low heat 45 minutes or until lentils are tender.

Blend soup to puree. An emulsion or traditional blender could be used for this. Return soup to pot over medium-low heat. Season with salt and pepper. Add zucchini and simmer 25 minutes. Once tender stir in spinach and stir to wilt and serve.

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Filed under Soup, vegetarian

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