Mediterranean Red Lentil Soup

Mediterranean Red Lentil Soup




Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 4 -5 Servings

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1. Begin heating the EVOO on medium heat in a large sauce pot. Add the fresh oregano sprigs to the hot oil (stand back as it will pop) and let that simmer for about a minute. Strain out the oregano and add the onion, carrot, celery, pepper flakes, and a liberal pinch of sea salt. Stir and cook for 5 minutes. Make a well in the center of the pan and drop in the garlic. Let it sizzle away for a min before stirring everything together and continuing to cook for 2 – 3 minutes.

 

1. Stir in the tomato paste and continue to cook for 2 minutes. Add the red lentils, fresh thyme & rosemary, tomato sauce, and broth. Bring to a boil. Once boiled, add 1 tsp. sea salt, cumin, dried oregano, and bay leaves. Reduce heat to medium low, cover, and simmer 15 – 20 minutes until lentils are fully cooked.

 

1. Pluck out the thyme, bay leaves, and rosemary. Remove from heat & use an immersion blender to pulse a few times to achieve a creamier consistency. Stir in the fresh parsley and the juice of a lemon. Taste and adjust salt if desired.

 

1. For service, drizzle each bowl with EVOO, crumble over some salty feta cheese, and sprinkle on some freshly chopped chives. ENJOY!

               Grocery List

• 4 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Carrot, peeled & diced
• 2 stalks Celery, diced
• 4 cloves Garlic, crushed & minced
• 2 Tsp. Tomato Paste
• ¾ C Tomato Sauce
• 1 L PC Brand Plant Based Chicken Broth (or 1 L Vegetable Broth)
• 1 C Split Red Lentils, rinsed
• 1 Sprig Fresh Rosemary
• 2 Sprigs Fresh Thyme
• 2 Sprigs Fresh Oregano
• ½ Tsp. Red Pepper Flakes
• ¾ Tsp. Cumin
• 1 Tsp. Dried Oregano
• 2 Bay Leaves
• ¼ C Fresh Parsley, chopped
• 1 ¼ Tsp. + Sea Salt
• 1 Lemon
• Fresh Chives, chopped
• Feta Cheese (optional)

Frying the fresh oregano will begin the flavouring process.