finelinesmagazine.com 15
Nourishing
Lentil Soup
Makes 4 Servings
This simple lentil soup is packed with iron
and vitamins A, B, and C.
¼ cup olive oil divided
1 medium onion diced
3 celery stalks diced
2 carrots diced
3 garlic cloves minced
3 small Yukon gold potatoes diced
1 teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon smoked paprika
1 (15 ounce) can diced fire-roasted tomatoes
4 cups vegetable broth
2 bay leaves
2 cups water
1¼ cups French green or brown lentils,
rinsed and picked over
2 tablespoons red wine vinegar
¼ cup finely chopped parsley
Heat 1 tablespoon olive oil in a large soup pan over
medium heat. Add the onion, celery, carrot, garlic, and
a small pinch of salt and pepper. Cook until vegetables
are just soft, about 5 minutes.
Add in the potatoes, thyme, oregano, and paprika.
Cook another 5 minutes, stirring so potatoes don't
burn but get just a little crisp on the outside.
Add the tomatoes, broth, bay leaves, water, and
lentils. Bring to a boil, and then reduce heat to simmer
for 45 minutes or until lentils are very tender.
Remove approximately 3 cups. Place in
a blender along with the remaining 3 tablespoons
of olive oil. Puree until creamy and smooth. Return
to the pot along with the vinegar and parsley. Stir
together, and then taste. Add more salt and pepper
as needed.
