Lentil Vegetable SoupServers 4 Vegetarian
1 tablespoon of olive oil
1 carrot [washed and diced ½ inch thick]
1 medium onion [chopped]
1 celery stalk [cut into ½ inch dices]
3 garlic cloves [minced]
3 bay leafs
½ cup of lentils [washed and picked over]
5 cups of vegetable broth or water [unsalted broth]
1 tablespoon of red wine vinegar
1 teaspoon of ketchup [optional]
1 teaspoon of ground cumin
1 teaspoon of paprika
½ Teaspoon of black pepper
1 & ½ teaspoons of salt
Drizzle of olive oil
Crumbled or shave parmesan or pecorino cheese [optional]
Fresh parsley or cilantro leaves
Spatula or wooden spoon
Strainer [to wash lentils]
Pour the olive oil into a medium pot and set over a medium high heat. Add in your carrots, onions, celery, garlic, bay leafs and stir until slightly translucent; this usually takes five minutes. Add in your lentils and mix to incorporate all of the flavors. Pour in your vegetable broth or water into the pot and add in your ground cumin, paprika and salt; stir to combine. Turn your heat down to a medium-low and let the lentils cook with a lid on for about 30 minutes; make sure to occasionally stir the lentils when being cooked. Once the lentils are cooked add in your red wine vinegar, ketchup and let it cook for another five minutes. Stir and ladle the soup into your bowls. Enjoy!
Once your soup has been ladled into your serving bowls, drizzle the tops with a bit of olive oil and place your parsley or cilantro leaves in the middle [as seen in the picture] add your crumbled or shaved cheese circling the middle and serve!
Tip- If the soup gets thick, you can add a ½ cup to another one cup of vegetable broth or water; this depends on how you want the consistency of the soup. Make sure to taste as you go, you can add more salt or spices if needed.
Tip- You can make this soup 2-3 days in advance, making sure to cool down the soup at room temperature before storing it in the fridge.