IMG_9849I 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.

Red split lentils that have been boiled for 3 minutes, drained and rinsed.
Sauté onions.
Add garlic for the last 30 seconds.
Extract the juice of 2 lemons to add to the soup.
Get chopping…
Add the rest of the ingredients and cook at a rolling simmer.
When the lentils are cooked their color changes to a light yellowish hue.

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