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.