Warm and perfectly vegetarian, this red lentil soup is loaded with fresh vegetables to satisfy even the pickiest of vegetarians.
Slideshow: Vegetarian Soups
1/2 cup red lentils
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
6 cups vegetable stock
1 teaspoon soy sauce
1 bay leaf
1 medium zucchini, diced
1/4 pound broccoli florets, cut into small pieces
Kosher or sea salt, to taste
How to Make It
Thoroughly rinse the red lentils in a fine-holed colander. Set aside.
Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the onions. Cook for about 2 minutes or until the onions soften, and then stir in the garlic and carrots. Cook for about 3 minutes, or until the carrots begin to soften.
Add the vegetable stock, soy sauce and bay leaf. Increase heat to high and bring the broth to a moderate boil. Stir in the lentils, zucchini and broccoli. Reduce heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot. Season with additional salt if desired.
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