Fine Lines

Volume 2, Issue 4

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Page 15 of 16 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.

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