Description
Scale
Ingredients
- 2 tablespoons of olive oil
- 1 large white onion, finely diced
- 3 cloves of garlic, minced
- 1–3 cups dried red lentils (depending on preferred consistency of soup)
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 jalapeño, seeded and diced
- Sea salt
- 6 big ripe tomatoes (if they’re in season, blanched, peeled, chopped, or two 28 oz. cans whole peeled tomatoes chopped with liquid)
- ½ cup fresh basil (plus more for garnish)
- ½ cup fresh Italian flat-leaf parsley (plus more for garnish)
- 4 medium-size lemons, juiced
- 32 oz. Vegetable Stock
- 2 tablespoons Braggs Liquid Aminos or tamari (plus more to taste )
Instructions
-
In a big sauce pot, heat olive oil over medium high heat, sauté onion with a small pinch of sea salt for 3-4 minutes, until almost translucent, then add garlic, jalapeño, dried herbs and spices, cook for another 3-4 minutes.
- Add lentils, sauté for about 3 minutes.
- Add the tomatoes (if using fresh, blanch them, peel them, slice them before adding them to this mixture, and if using canned, add the tomatoes, chopped, with the liquid).
- Add lemon juice, salt, heat to boiling, and simmer for 5 minutes, stirring occasionally.
- Add the fresh herbs and the vegetable stock, stir, simmer for about 20-30 minutes.
- Salt and pepper to taste.
- Garnish with fresh herbs.
Notes
No need to pre-soak the dried lentils; they’ll soften as they cook. Use 1 cup if you want more of a lighter soup, use 2 cups if you prefer a stew-like dish. Use 3 cups if you want to highlight the lentils in the soup versus the tomatoes. I like a thicker consistency and often eat it with brown rice, quinoa, or another whole grain so I’ll use 3 or more cups.