Mediterranean red lentil soup
Dimitra's Dishes · ♥ 803 likes · 19.1K views · 3 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
Finely chop the onion and add to the soup pot; dice the carrots and add them.
A 30-minute red lentil soup
- baby carrots
- ¼ cup olive oil
- salt
Add the olive oil and a pinch of salt and cook until soft and tender, about 10 minutes.
- 2 cup lentils
Rinse the lentils a few times under cold running water and leave them in cool water until needed.
- pepper
- ½ tsp crushed red pepper flakes
- 1 cup crushed tomatoes
Drain the lentils and add to the softened vegetables; season with salt and pepper, add the red pepper flakes and crushed tomatoes.
- 6–7 cup water
Add six or seven cups of water or vegetable broth, mix and bring to a boil.
Reduce the heat to medium and cook about 20 minutes, until the lentils are tender and the soup is thick.
Blend until smooth, in batches in a regular blender, leaving room for steam to escape; return to the pot.
- ½ tsp dry thyme
- 1 tsp dried oregano
Taste and adjust salt and pepper; add the dried thyme and oregano and warm through over medium-low.