Follow these steps for perfect results
olive oil
celery ribs
diced
carrots
peeled and diced
onions
chopped
dried red lentils
long-grain white rice
water
lemon pepper seasoning
Lawry's Seasoned Salt
salt
ground black pepper
ground cumin
fresh lemon juice
fresh parsley
for garnish
butter
optional
dried mint
optional
Heat olive oil in a large stock pot over medium-high heat.
Add celery, carrots, and onions to the pot.
Cook, stirring occasionally, until the onions begin to caramelize (about 10 minutes).
Stir in red lentils, rice, and water.
Cover the pot and bring to a boil.
Reduce heat to a simmer (medium-low), cook covered, stirring occasionally, until lentils are tender (about 25 minutes).
Season with lemon pepper, seasoned salt, salt, pepper, and cumin.
Continue cooking, uncovered, stirring occasionally, until lentils break down (about 20 minutes).
Stir in lemon juice; adjust seasonings to taste.
Optionally, melt butter in a small saucepan until it begins to foam.
Stir dried mint into the melted butter (optional garnish).
Ladle soup into bowls and garnish with fresh parsley or swirl in minted butter.
Expert advice for the best results
For a smoother soup, use an immersion blender to partially blend the lentils.
Add a pinch of red pepper flakes for a touch of heat.
Garnish with a dollop of plain yogurt for added creaminess.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance and stored in the refrigerator.
Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil.
Serve with crusty bread for dipping.
Serve with a side salad.
Complements the earthy and savory flavors
Discover the story behind this recipe
Lentil soup is a staple dish in many Mediterranean and Middle Eastern cultures, often consumed during Lent.
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