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Red Lentil Soup

Print Recipe
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 cup red lentils
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 medium red onion
  • 1 tbsp. tomato paste
  • 1/2 bouillon cube
  • 2 bay leaves
  • 2 lemons, juiced
  • 1 cup spinach
  • 1/2 tsp cumin
  • salt and pepper to taste

Instructions
 

  • Sautee red onions in coconut oil over medium heat until translucent. 
  • Add carrots, celery, salt, pepper and cumin and cook for 10 minutes until soft. 
  • Add lentils and tomato paste and stir to combine ingredients. 
  • Add bouillon cube and stir for 2 minutes. 
  • Add enough water to cover ingredients and bring to a boil. 
  • Drop in bay leaves and simmer for 15 minutes. 
  • Check on the water level and add more if needed. 
  • Simmer for additional 15 minutes (or longer if you want more flavor / have time!). 
  • Remove bay leaves and blend enough to make the mixture as smooth as you desire. 
  • Place bay leaves back in and add lots of lemon (at least the juice of two!). Stir to combine.
  • Place spinach leaves at bottom of individual bowls and pour soup over. 
  • Add salt / pepper / lemon to taste.
Keyword soup