Serves: 4-6
Prep time 10-15 minutes Cook time 50-60 minutes Total time 60-75 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 2 garlic cloves, minced (About 2 tablespoons)
- 1 14 oz can crushed tomatoes
- 4 cups vegetable broth
- 1 ½ cups dried lentils
- 1 teaspoon paprika
- ½ teaspoon cumin
- 2 bay leaves
Instructions:
In a large stock pot add the olive oil and butter over medium heat. When the butter is melted add the onion, carrots, celery, and salt. When the onion is translucent, about 5 minutes add the garlic, tomatoes, vegetable broth, and lentils. Turn the heat to high and bring to a boil, then turn down to low and cover. Simmer for 45-55 minutes, until the lentils are soft. Add the paprika, cumin and bay leaves and cook, covered, for another 5 minutes. Remove the bay leaves and using a stick blender, puree 3-4 quick bursts, to thicken to your desired consistency. If you don’t have a stick blender, put ⅓ of the soup into a blender and pulse.