Updated: Apr 26
This is a super simple soup that is nutritious and delicious. The red lentils, carrots and tomatoes make for a marvellous combination of flavour and an abundance of antioxidants. I like to serve it with avocado toast.
1-2 tablespoons butter or olive oil
2-3 teaspoons fresh thyme springs
1 large Vidalia or white onion, diced
2 garlic cloves finely chopped
1-2 tablespoons tomato paste
3 to 4 cups water or stock
2 pound carrots, diced
1 stalk of celery, sliced
1 cup red lentils, rinsed well
1 680 mL crushed or tomatoes puree
¾ cup chopped zucchini or frozen peas
Salt and pepper to taste
Sliced scallions & Balsamic vinegar
Warm oil or melt butter with thyme in a medium soup pot over medium heat.
Add onions and sauté about 3–4 minutes.
Stir in garlic, tomato paste, and some black pepper.
Stir until onions become soft about 4–5 minutes, reduce heat to medium, add celery and half of the carrots.
Add about ½ cup of stock or water, lentils and the remaining carrots. Stir until lentils are well coated.
Add tomato puree, increase heat to medium high, add remaining stock or water and bring soup to a slow boil.
Simmer on medium low heat, uncovered, for 10–12 minutes or until lentils are soft and cooked through.
Partially blend with immersion blender or leave chunky.
Turn off heat add zucchini or peas and cover, allow to sit for 5 to 10 minutes
Serve warm and garnish scallions and light drizzle of balsamic vinegar.