HEALTHY LENTIL SOUP

HEALTHY LENTIL SOUP image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 18

2 tablespoon(s) olive oil
1 tablespoon(s) butter
1 1/2 cup(s) yellow onions, chopped
1 cup(s) carrots, chopped
1 cup(s) celery, chopped
1/4 teaspoon(s) ground himalayan sea salt, or to taste
3 large cloves garlic, pressed
1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 cup(s) green lentils, sorted and rinsed
1 cup(s) red lentils, sorted
1 can(s) (28 oz.) whole tomatoes, crushed
6 cup(s) low-sodium vegetable broth (substitute low-sodium chicken broth)
1 teaspoon(s) dried basil leaves
1 teaspoon(s) dried oregano leaves
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne pepper
2 tablespoon(s) freshly squeezed lemon juice
3 tablespoon(s) fresh chopped parsley, for garnish

Steps:

In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
Add garlic and freshly ground black pepper; sauté for only 1 minute.
Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/huP1V5xnvTE