Ingredients
| Item |
Amt |
| olive oil |
2 tbsp |
| onion, diced |
1 |
| carrots, diced |
2 |
| celery stalks, diced |
2 |
| garlic, minced |
3 cloves |
| lentils, rinsed |
1 1/2 cups |
| broth |
8 cups |
| salt |
1 tsp |
| Black pepper |
to taste |
| Juice of 1 lemon |
to taste |
| chili flakes |
1/2 tsp |
Method
1
SAUTÉSauté onion, carrots, and celery 8 minutes; add garlic 30 seconds.
2
ADDAdd lentils and broth; simmer 25–30 minutes until tender.
3
SEASONSeason with salt and pepper; finish with lemon juice.
4
ADDAdd chili flakes with the garlic.
5
SERVEServe warm.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
olive oil
-
1
onion, diced
-
2
carrots, diced
-
2
celery stalks, diced
-
3 cloves
garlic, minced
-
1 1/2 cups
lentils, rinsed
-
8 cups
broth
-
1 tsp
salt
-
to taste
Black pepper
-
to taste
Juice of 1 lemon
-
1/2 tsp
chili flakes
Method
- Sauté onion, carrots, and celery 8 minutes; add garlic 30 seconds.
- Add lentils and broth; simmer 25–30 minutes until tender.
- Season with salt and pepper; finish with lemon juice.
- Add chili flakes with the garlic.
- Serve warm.
Notes
Soups taste better the next day—cool quickly and refrigerate.
