Another great soup to add to our rotation, courtesy of 101 Cookbooks.
We didn’t get any good photos of this one, but don’t let that sway you from trying it out. It’s very filling and nutritious, and super tasty to boot. A pretty easy one for a weeknight as well. It made enough for 4 meal servings for us – a nice dinner helping and enough for lunch the next day. Next time we may make a double batch as it’s perfect for weekday lunches – so having an extra batch in the freezer would be great.
Red Lentil Soup Recipe
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 shallots, chopped
- 1/2 teaspoon red-pepper flakes
- 6 cups good-tasting vegetable stock (or water)
- 1 1/3 cup red lentils, picked over and rinsed
- 1/2 cup brown rice, picked over and rinsed
- as much fine grain sea salt as you need
- slivered almonds, toasted black oil cured olives, chopped feta, crumbled (If you have… we ended up using a sprinkling of olives and parmesan as it was all we had on hand.)
- Combine olive oil, onion, shallots, and red pepper flakes in a large pot over medium heat. Let them brown, and caramelize a bit, stirring occasionally.
- Stir in the broth, bring to a boil.
- Stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender. As the original recipe says, the lentils will now have “collapsed into a thick slop of sorts.” That makes it sound unappetizing, in my opinion, but it’s not at all. It’s a very tasty slop.
- Add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer. (we didn’t add any right away – but reheating the lunch portion for the next day needed a bit of water added)
- Unless you used a salty broth, you will likely need to salt generously – but be careful to not over salt!
- Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.
Serves 4 – 6