Red Lentil Soup
Serves 4
Ingredients
2 tbsp olive oil
1/2 onion, diced
2 celery stalks, diced
2 medium carrots, diced
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp black pepper
4 cups (1 qt) chicken or vegetable stock, plus more stock or water if needed
1 cup red lentils
Parmesan cheese rind (optional)
2 cups raw spinach leaves
Juice of 1/2 lemon
Parsley, chopped
Bacon (optional)
Preparation
In a large pot, heat the oil over medium heat. Add onion, celery and carrot and cook 5 min.
Add garlic and cook 2 min.
Stir in tomato paste, spices, salt and pepper. Cook for 2 min.
Add broth and lentils. Bring to a simmer, lower the heat to low, partially cover pot. Simmer 15 minutes or until lentils are soft.
Spoon out 1/4 to 1/2 of the soup and puree in a blender. Add back to soup.
Alternatively, use an immersion blender and partially puree the soup.
Stir in spinach.
Add more stock or water if the soup is too dry. Add salt if needed.
Stir in lemon juice.
Serve with crumbled bacon and parsley if desired along with some grilled bread.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!