Red Lentil Soup

Name: Red Lentil Soup
Yield: 4 servings
Ingredients: 1–2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 cloves garlic, minced; ½ lb dry red lentils; 6 cups water or stock; 1 bay leaf

serves 4

Ingredients

1–2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
½ lb dry red lentils
6 cups water or stock
1 bay leaf

Steps

Pick over the lentils to remove any debris if needed. Rinse well.
Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
Serve hot.

More recipes with onion, carrots, garlic, lentils or bay leaves

Adapted from “Red Lentil Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.