Red Lentil Soup
As much as I adore my new loft, I definitely did a bit of downsizing with my cabinet space (and storage in general!). Eek. I’m convincing myself that this will help me try to cook with even more fresh foods (hopefully!). But in the meantime, my goal over the next few weeks is to try and use many of my pantry ingredients to save some space. So when the weather was nice and cool for the first time in months today, I decided to celebrate using a random bag of red lentils to make some easy lentil soup!
This soup is without a doubt one of my favorite impromptu meals to make because it is so easy to improvise! Just start with a basic base of your mirepoix (onions, carrots and celery), add some broth and lentils, and then thrown in whatever veggies, seasonings and even favorite extra proteins that you may have on hand! Today I decided to go vegetarian and just make the soup sans-meat, but did add in some delicious roasted red peppers and smoked paprika to give some extra flavor. And it was simply wonderful.
Made me all the more excited for the cooler weather to come, and all of the hearty soups to warm us up. :)
Easy Red Lentil Soup
- 2 Tbsp. olive oil
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup diced roasted red pepper
- 3 cloves garlic, chopped
- 3 cups chicken or vegetable broth
- 1 cup red lentils
- 1 tsp. smoked paprika
Heat oil in a saucepan over medium-high heat. Add onion, celery, carrots, roasted red pepper, and garlic and saute for about 5 minutes, stirring frequently, until the onion is cooked and translucent. Add the broth, lentils and smoked paprika. Reduce heat to medium-low, and simmer for 20-30 minutes, or until the lentils are cooked.