Rachel’s Creamy Red Lentil Soup

2 tablespoons olive oil
2 onions, finely chopped
1 1/2 pounds red lentils, picked and
12 cups of boiling water
6 tablespoons tomato paste
2 bay leaves
1 teaspoon turmeric
1 teaspoon ground cumin
Salt and pepper to taste
2 chicken or vegetable bouillon cubes
Place the olive oil in a 6 quart Dutch oven over medium heat.
Add the onions and sauté until the onions are translucent.
Add the lentils, tomato paste, water, bay leaf and spices and stir well.
Increase the heat and bring to a boil.
Reduce the heat to low and cover the pot.
Cook at a low simmer until the lentils are soft, about 30-40 minutes, be sure to stir a few times.
Blend with an immersion blender till puréed. Add salt and pepper to taste.
Can be served with some fresh green baby spinach tossed in and allowed to wilt.

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