If ever there was a soup to help you through the slushy (or icy, or snowy) month of March, this is it. Easy to make, warming, and brightly flavoured, sunshine lentil soup with lemon makes a quick supper on a messy evening when you just want to curl up by the fire and dream about riding your bike in your shorts.
I had a March like that when I was little, where I dreamed about riding my bike. In grade five I won a new bicycle in a poster contest. It was a five-speed with curled handlebars so looked like a 10-speed – my first grown-up bike. But it was March and slushy so instead of just tucking it away in the garage mom let me keep it in the house for a week so I could ride it from one end of the kitchen to the other.
Sunshine Lentil SoupCourse: Soups, Main DishCuisine: Vegetarian, VeganDifficulty: Easy
Easy to make, warming and brightly flavoured, it’s a quick satisfying supper.
1 cup red lentils
1 Tbsp. olive oil
1 onion, diced
1 tsp. salt
¼ tsp. freshly ground black pepper
3 cloves garlic, minced
2 medium carrots, in ½” dice
Pinch of red pepper flakes
½ Tbsp. oregano
½ Tbsp. dried rosemary
1 bay leaf
5-6 cup vegetable or chicken stock
Juice of one lemon
- Rinse and drain the lentils and set aside.
- In a large pot over medium heat warm the olive oil until it shimmers. Add the onion and saute until soft.
- Add the salt, pepper, red pepper flakes, garlic, and carrots. Saute until the carrots are tender.
- Add herbs, bay leaf, 5 cups of the broth and drained lentils. Stir to break up any clumps of lentils.
- Bring to a simmer and cook until the lentils are soft. Add remaining cup of broth if you’d like to thin it out a bit.
- Stir in lemon juice and adjust seasoning (salt & pepper) if necessary.
- Ladle into big bowls and serve with crusty bread and Parmesan cheese.