Red Lentil Soup
Save yourself some time with this soup. Lentils only need to be rinsed, not soaked.
Serves: 6Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- 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
- 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.