MATERIALS
Makes ~4 servings
1 tbsp oil (omit if water sauteing)
1 large carrot, diced
2 stalks celery, diced
1 small onion, diced
1/4 tsp salt plus more to taste
1 cup red lentils
4 cups of vegetable broth
1 whole bay leaf
2 tbsp lemon juice, optional
PROCEDURE
1. Heat oil, if using, in a pot over medium heat. Add onions, carrots, celery, 1/4 tsp salt and saute ~5 minutes or until onions are translucent.
2. Add broth, bay leaf, lentils, and simmer for 20 minutes.
3. Stir in lemon juice and salt to taste.
Variation
Add in a can of chickpeas, or a cup of orzo or other pasta for a heartier soup. Add additional water or broth as needed.
THE RUNDOWN
Simple, but tasty soup recipe. Red lentils are a lot different than green or brown. Give 'em a chance if you haven't already. They will start to fall apart and thicken the soup as it simmers.
Adapted from: The Kitchn