Red Lentil Soup

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Save yourself some time with this soup. Lentils only need to be rinsed, not soaked.

Difficulty: Easy

Hands-on: 10 minutesTotal: 45 minutes

Serves: 6

Ingredients

  • 1 cup dried red lentils
  • 1 onion
  • 1 clove garlic
  • 2 Tbsp. butter or oil
  • 1 Tbsp. tarragon
  • 1 tsp. paprika
  • 1 bay leaf
  • 4 cups vegetable broth
  • Freshly ground black pepper

Directions

  • Rinse the lentils very thoroughly. Dice the onion and mince the garlic.
  • In a large saucepan or soup pot, melt the butter. Sauté the onion for 5 minutes over low heat. Stir in the tarragon, paprika, and bay leaf; then add the lentils next. Pour in the vegetable broth, bring to a boil, reduce to a simmer, and cook for 30 minutes.
  • Remove from heat and allow to cool slightly. Discard the bay leaf. Using a blender or food processor, purée the mixture. Reheat for 5 minutes. Season with black pepper before serving.

Recipe Information

Serves: 6

Ingredients

  • 1 cup dried red lentils
  • 1 onion
  • 1 clove garlic
  • 2 Tbsp. butter or oil
  • 1 Tbsp. tarragon
  • 1 tsp. paprika
  • 1 bay leaf
  • 4 cups vegetable broth
  • Freshly ground black pepper

Directions

  • Rinse the lentils very thoroughly. Dice the onion and mince the garlic.
  • In a large saucepan or soup pot, melt the butter. Sauté the onion for 5 minutes over low heat. Stir in the tarragon, paprika, and bay leaf; then add the lentils next. Pour in the vegetable broth, bring to a boil, reduce to a simmer, and cook for 30 minutes.
  • Remove from heat and allow to cool slightly. Discard the bay leaf. Using a blender or food processor, purée the mixture. Reheat for 5 minutes. Season with black pepper before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat4g
Saturated Fat2g
Cholesterol10mg
Sodium510mg
Total Carbohydrate23g
Dietary Fiber4g
Sugars1g
Protein8g