Easy Red Lentil Soup
Forget basic soup and go full flavor with this healthy lentil soup! Instructions included for quick oven-baked tortilla chips.
Equipment
- Dutch Oven
Ingredients
- 2 tablespoon olive oil
- 1 cups diced yellow onion
- 2 ½ tablespoon minced garlic about 5 medium cloves
- 1 cups diced carrot
- 1 cups raw red lentils
- ¾ teaspoon sea salt
- freshly ground pepper to taste
- ½ teaspoon ground coriander
- 2 teaspoon ground cumin
- 1 ½ cups diced roma tomato about 3 romas
- 4 cups low sodium vegetable broth (option to replace 1 ½ cups worth with water)
- 1 diced jalapeno pepper optional
Instructions
- Prepare all vegetables.
- Heat a Dutch oven/large saucepan on medium-low heat with 2 tablespoons olive oil. Once hot, add onions, garlic, carrots, and dried lentils and sauté for about 5 minutes.
- Add all remaining ingredients and cook for another 25-30 minutes or until lentils are cooked thoroughly, decreasing heat to low once it gets to a low boil.
- Adjust salt as desired. If you're serving with salty chips, take that into consideration.
Quick Oven-Baked Tortilla Chips
- While the soup cooks preheat oven to 375°F. Cut two 10 inch flour tortillas into 8 equal triangles. Spray a cookie sheet with olive oil, spread out the tortillas without them touching, and spray again with olive oil. Sprinkle with sea salt and optional lime juice.
- Bake on the middle rack for 10-12 minutes. You can fit about 1 ½ tortillas on a 16 x 12 inch sheet pan. Use multiple pans if needed and bake side by side on the middle rack.
- Enjoy!
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