I will be forever grateful to my friend Marie for her delicious soup recipe that I adapted slightly. The flavors are tangy and bright…it hits the spot! Every couple of weeks I make a huge pot of soup and freeze it in 12 & 16 ounce containers for our lunches.
8 cups water
3 cups stock/broth (vegetable or chicken)
2 cups dry white wine
1/4 cup extra virgin olive oil
1/4-1/2 tsp red pepper flakes
1 large onion-diced
6 cloves garlic-minced
1 bunch cilantro-cleaned and chopped (discard stems)
1 lb bag of red split lentils-see below for prep instructions
2 lemons-juice extracted
1/2 tsp salt
Start by placing red lentils in a pan and fill with water to cover. Boil for 3 minutes and remove from heat. Drain, rinse the lentils in a colander and set aside.
In your 6-7 quart stock pot warm 2 tbsp of the olive oil on medium heat and sauté the onions with pinch of salt until soft, 5-7 minutes. Next add garlic and stir for 30 seconds. Add the remaining ingredients at this time and cook the soup at a rolling simmer for 20-25 minutes until the lentils are done. Taste and adjust seasonings.
Serve immediately, refrigerate for later or freeze for future use.
Garnish with lemon slices and cilantro. Also delicious with croutons- click here for my crouton recipe.
