RED LENTIL SOUP
RED LENTIL SOUP
By BETH DOOLEY
Serves 4.
If you make this ahead, adjust the seasoning before serving. A splash of orange juice will perk up flavors.
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 rib celery, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 tbsp. tomato paste
• Salt and pepper to taste
• 1 (3-in.) branch rosemary
• 3 to 4 c. vegetable stock (homemade or packaged)
• 1 c. red lentils
• Juice of 1 orange
• Plain yogurt or sour cream for garnish
Directions
In a large pot, heat the oil over medium-high heat and sauté the onion, celery, carrot and garlic until the onion is transparent, about 3 to 5 minutes. Stir in the tomato paste and sprinkle with salt and pepper. Add the rosemary and vegetable stock. Bring the liquid to a boil, reduce the heat, partially cover and simmer until the lentils are very soft, about 20 to 30 minutes. Taste and season with salt and pepper. Remove and discard the rosemary branch.
In a blender, purée the soup in batches being careful not to over-purée (it should be rough). Return the soup to the pot and stir in the orange juice. Serve garnished with yogurt or sour cream.
Nutrition information per serving (using 1 tablespoon of yogurt):
Calories265Fat8 gSodium110 mg
Carbohydrates37 gSaturated fat1 gCalcium73 mg
Protein14 gCholesterol2 mgDietary fiber9 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 medium-fat meat, 1/2 fat.
about the writer
BETH DOOLEY
Don’t let sweet corn season pass without trying this recipe for Creamy Corn and Poblano Soup.