Updated: Jul 21, 2020
This deliciously healthy and hearty soup is vegetarian friendly, low carb, gluten free, and best of all quick and easy to make! The red lentils provide the soup with a creamy rich texture, while the lemon and rosemary give it a hint of freshness. This soup is perfect for those cold winter days and nights, enjoyed for lunch or dinner!
2 onions, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
2 stalks of celery, diced
1 tablespoon olive oil
2 cup red lentils
2 tablespoon fresh rosemary, chopped
2 dried bay leaves
8 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, zested
1/4 cup fresh parsley, chopped
Finely chop the onions and carrots.
Mince the garlic.
Wash and dice celery stalks.
Pour the olive oil into a large pot on high heat, once hot reduce to a medium heat and sauté onions for 3-5 minutes until softened.
Add celery and carrots and continue to cook for 3 minutes.
Mix in the garlic and cook for 1 minute.
Add the lentils to the pan along with the rosemary, bay leaves and vegetable broth.
Season with salt and pepper.
Bring to a boil and then turn down to a low heat and cook for 35-40 minutes, stirring occassionally, until the lentils have softened.
If you wish the soup to have a smooth texture, you can blend it at this stage. Be careful as the soup will be hot, place in batches into a blender and blitz to the consistency you like.
Serve the soup into bowls and season with lemon zest and chopped parsley.