Receta hearty vegetable soup with red lentils
Ingredients
- 2 tablespoons Olive Oil
- 2 cloves Garlic {minced}
- ½ Onion {chopped}
- 2 large Carrots {chopped}
- 2 Celery Stalks {chopped}
- 1 cup Red Lentils
- 1 Zucchini, chopped
- Tomato Sauce, {2-4 tablespoons}
- Paprika {1-2 teaspoons}
- Cumin {1 teaspoon}
- Salt & Pepper {to taste}
- Vegetable Broth {1 quart}
- Cannellini Beans, 1 can {rinsed & pureed}
Directions
Add olive oil to a large pot over medium heat and sauté garlic till fragrant, about 1 minute. Add onion and sauté until translucent. Add carrots, celery and zucchini and cook until tender. Season the vegetables with cumin, paprika, salt & pepper. Add the lentils and toss to combine. Add a few tablespoons of tomato sauce or tomato paste. I just happened to have leftover tomato sauce from the night before. Add vegetable broth to cover and bring to a boil, reduce to simmer uncovered for 20-30 minutes.
Meanwhile, puree 1 can of rinsed cannellini beans in a mini food processor. You can add some vegetable broth to get it going. You can add the cannellini beans whole or omit them all together. I like to puree them and add them at the end. It thickens up the soup and makes it creamy.
{Optional}
If you like your soup to be thin, add more broth. For thicker soup, let the liquid reduce down. The soup is ready when the lentils are tender.
I also like to make this soup spicy. You can use any hot sauce or seasonings that you like. I like to make my own hot sauce. See below for the recipe. I add a teaspoon or so to my soup and mix right before eating! A dollop of Greek Yogurt would be the perfect garnish.
Hot Sauce
1 Poblano Pepper {seeded & quartered}
3 Habanero Peppers {cut in half}
One tomato {quartered}
Olive Oil {1-2 teaspoons}
Salt and Pepper {to taste}
Toss in oil and season with salt and pepper. Roast in a 425 degree oven until tender. Puree in a food processor.
Enjoy!
xo