I know today is Valentine’s Day, but I don’t have any cute or romantic photos or projects…my valentine to you is a recipe for lentil soup!
On a recent cold and wet evening, I attended a soup class at my local Whole Foods. Of course, the best part of the class was trying the soups we learned to make! We made three soups that evening – my favorite was the red lentil soup with lemon. It is a super simple recipe shared with us by “Mrs. Wilson.”
Since the class was held at Whole Foods, there is no styling for today’s post, just a few photos I snapped during class to include with the recipe. Enjoy!
Red Lentil Soup with Lemon
Yield: 4 servings
- 3 Tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper
- Pinch of cayenne, more to taste
- 1 quart vegetable broth
- 2 cups water
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of ½ lemon, more to taste
- In a 6-quart sauce pot, heat 3 tablespoons olive oil until hot. Add garlic and onions, saute until golden.
- Stir in cumin, salt, black pepper and cayenne, saute for 2 minutes.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft. Taste and adjust seasoning.
- Soup should be chunky for creamier consistency, puree half soup in blender, then add it back to pot.
- Stir in lemon juice just before serving. Garnish with cilantro and a drizzle of olive oil.
Remember to take pleasure in simple things…like a good hot cup of soup on a cold day!
Happy Valentine’s Day, Jackie xo