Chef Joey's Red Lentil Soup

Recipe by Chef Joey Z.
READY IN: 41mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a large soup pot. I used my large cast iron dutch oven.
  • Add the chopped onion and garlic and saute until soft.
  • Stir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated.
  • Stir in the agave (or honey), bay leaves and 7 cups of soup broth and being to a boil.
  • Season with salt and pepper to taste.
  • Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up.
  • Then add the canned tomatoes and continue to cook for another 15 minutes. The tomatoes have an inhibiting affect on the lentils softening.
  • You can add a little more soup broth to thin the soup if it is too thick.
  • When done remove bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.
  • Bon Appetit!
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