We love this fresh, simple soup featuring lentils!  This is a perfect recipe to help you celebrate the United Nation’s Year of the Pulse – 2016!

 

  • 2 cups red lentils
  • 2 Tbsp olive oil
  • 1 large yellow onion
  • 2 tsp salt
  • 8 garlic cloves, minced
  • 2 carrots, diced
  • 1 tsp cracked pepper
  • ¼ tsp red chili flakes
  • 1 Tbsp rosemary, minced
  • 2 Tbsp oregano, minced
  • 2 cups fresh spinach
  • 2 bay leaves
  • 8 cups vegetable stock
  • zest of 1 lemon
  • juice of 2 lemons
  • 2 tsp rosemary for garnish

 

Rinse lentils in cold water and drain. Heat oil in soup pot and  sauté the onion with 1 tsp. salt.

Add the garlic, carrot, herbs and remaining salt. Stir and sauté until carrots are tender. Add lentils and stock, bring to a boil.

Reduce heat and simmer , cooking until lentils until soft.

Season the soup with lemon zest, juice salt and pepper. Before serving, garnish with fresh rosemary.