Autumn Lentil Soup Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, peeled | |
| Garlic | 4 Clove (5gm) | |
| Carrots | 2 | |
| Celery - 2 ribs, diced | ||
| Red bell pepper - 1 medium, cored, seeded, and diced | ||
| Salt | To Taste | |
| Lentils - 1 cup, picked over and rinsed | ||
| Water - 6 to 7 cups | ||
| Plum tomatoes | 5 | |
| Scallions | 3 | |
| Fresh corn - 3 ears, kernels removed, or 1 1/2 cups frozen corn kernels | ||
| Cilantro - 1/4 cup, roughly chopped | ||
| Flat-leaf (italian) parsley - 1/4 cup, roughly chopped | ||
| Juice 1 lemon | ||
| Pepper | 1 | |
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.
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.
Chef
