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Tangy Red Lentil Soup Recipe

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This recipe for Tangy Red Lentil Soup is from The Bachmier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
4 cups carrots, diced
4 cups onions, diced
3/4 cup minced fresh garlic (Class used jarred)
1 tbsp. salt
1/2 tsp. red chili flakes
2 tbsp. minced rosemary
2 tbsp. dried oregano
2 tsp. ground black pepper
16 cups vegetable stock
2 - 3 cups red lentils, rinsed
3/4 cup lemon juice
Zest of 2 lemons
Directions:
Directions:
Sauté carrots and onions until onions are translucent. Add garlic, salt and spices and continue to sauté until fragrant. Add warm stock and lentils and bring to a boil. Turn down and simmer until lentils are softened. Add lemon zest and any extra salt aas needed.

Notes: Garlic 12 toes is about 1/4 cup. Jarred garlic was used in the class and I don't think it is as strong as fresh, so if using fresh you can cut back.

I generally use the lesser amount of lentils so soup isn't so thick.

Make this during lent, only make 1/4 of the recipe.
Personal Notes:
Personal Notes:
This is a recipe from Zucchini Blossom Restaurant chef which we made in a class. Makes a large amount.

 

 

 

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