This red lentil soup is simple enough for a weeknight and special enough for a weekend. Consider adding a dash of turmeric, cumin, or curry powder if you're in the mood for some spice. Serve with flatbread and yogurt.
- 1 Tbsp. olive oil
- 1 large carrot, diced
- 2 large celery stalks, diced
- 1 sweet onion, diced
- Salt and pepper
- 1 cup Farmer Direct Organic Split Red Lentils
- 4 cups chicken or vegetable stock
- 1 bay leaf
Heat olive oil in a large pot over medium heat until shimmering. Add carrot, celery, onion, and season with salt and pepper. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add lentils, stock and bay leaf and bring to a boil. Reduce heat, cover and simmer until lentils are soft, about 20 minutes.