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Autumn Lentil Soup

chef.julissa's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 Large, peeled and diced
  Onion 1 Large, peeled
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Garlic 4 Clove (20 gm)
  Carrots 2
  Carrots 2 , scrubbed and diced
  Celery 2 , diced
  Celery rib 2 , diced
  Red bell pepper 1 Medium, cored
  Red bell pepper 1 Medium, cored, seeded, and diced
  Salt To Taste
  Lentils 1 Cup (16 tbs), picked over and rinsed
  Lentils 1 Cup (16 tbs), rinsed
  Water 7 Cup (112 tbs)
  Plum tomatoes 5 , diced
  Plum tomatoes 5
  Scallions 3 , trimmed and thinly sliced
  Scallions 3
  Corn ears/1 1/2 cups frozen corn kernels 3 , kernels removed
  Corn/1 1/2 cups frozen corn kernels 3 , kernels removed
  Cilantro 1⁄4 Cup (4 tbs), roughly chopped
  Cilantro 1⁄4 Cup (4 tbs), chopped
  Flat-leaf parsley 1⁄4 Cup (4 tbs), roughly chopped
  Flat leaf italian parsley 1⁄4 Cup (4 tbs), roughly chopped
  Lemon juice 2 Tablespoon (Of 1 Lemon)
  Pepper To Taste
Directions

MAKING
1. In a Dutch oven heat the olive oil over medium heat, saute the onion, stirring occasionally, until it is soft and sauté the garlic until it is fragrant.
2. Add the carrots, celery, red bell pepper, a pinch of salt, cover the pot and steam-saute the vegetables, stirring them often, for 6 minutes.
3. Stir in the lentils to combine them well and saute for 1 minute.
4. Add the water, bring the ingredients to a boil, reduce the heat and simmer the soup until the lentils are tender, approximately 40 minutes.
5. Add the tomatoes, scallions, corn, cilantro, parsley, and lemon juice and simmer the soup 2 minutes longer.

SERVING
6. Season the soup with the salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegetarian, Pregnancy
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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