This Lentil Soup recipe by Dr. Carrie Rittling is so delicious. Winter is upon us now and it’s the perfect weather for something so comforting and warm.
2 Tbsp extra virgin olive oil
1 large onion, diced
3 carrots or 4 handfuls of baby carrots, 1/4 inch sliced
2 stalks of celery cut into 1/4 inch dice
2-5 cloves of garlic finely chopped
1 cup red or brown lentils, rinsed
4 sprigs fresh thyme
2 bay leaves
1 tsp cumin
½ – 2 tsp crushed red pepper flakes
6 cups veggie stock
Salt and pepper taste
Sauté the onions, carrots, celery, and garlic in the olive oil until tender, about 10 minutes. Add the remaining ingredients and simmer over low heat for 1 hour. Remove the bay leaf and serve. Serve with some fresh crusty bread or over brown rice.
Total prep and cook time: 1 hour and 20 minutes
This soup can be cooked in a slow cooker. Add all the ingredients, cover and cook over low heat for 5-6 hours or high heat for 2-3 hours.