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Red lentil soup is a tasty, wholesome, and nutritious dish with an earthy and creamy texture and a rich, aromatic taste.
The recipe is easy to make in one pot in 30 minutes. It’s excellent as an easy weeknight dinner, meal-prep-friendly, and delicious with a thick slice of toasted bread.
⭐️ INGREDIENTS
2 tablespoons extra virgin olive oil
1 stalk celery chopped
1 large carrot chopped
1 medium onion chopped
2 cloves garlic grated
½ teaspoon cumin ground or seeds
⅛ teaspoon red pepper flakes or more to taste
1 sprig rosemary
2 bay leaves optional
1 can (15 ounces) (400 grams) crushed tomatoes
4 cups (1 liter) vegetable broth or more if you prefer a thinner soup
1 cup (200 grams) red lentils (dry, not cooked)
1 teaspoon salt or more to taste
2 twists of black pepper
4 wedges of lemon to squeeze on top + crusty bread
❤️ Nico & Louise
Theplantbasedschool.com
