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| Prep Time | 10 minutes |
| Cook Time | 40 minutes, or 15 minutes in a pressure cooker |
| Servings |
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion diced
- 3 medium carrots chopped small
- 2 beets chopped small
- 2 tablespoons fresh rosemary or 2 teaspoons dried
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 cup dried red lentils
- 2 bay leaves
- 6 cups water or stock
- salt and pepper to taste
- 1 to 2 cups baby spinach or other dark leafy green (optional)
Ingredients
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Instructions
- Heat oil in a soup pot; add onion and saute until soft. Add carrots and beets; saute a few minutes more.
- Finely chop rosemary and oregano leaves, if using fresh herbs.
- Wash and drain lentils. Add herbs, bay leaves, lentils, and water or stock to onion mix. Bring to a boil, then lower heat and simmer 40 minutes.
- Remove bay leaves. Puree soup in a blender or food processor, or with an immersion blender (optional).
- Add dark greens and allow to wilt (optional). Gently reheat before serving.
Optional Pressure Cooking Method:
- In a 6 or 8 quart pressure cooker with lid removed, saute onions, carrots, and beets in olive oil for about 10 minutes.
- Add rosemary, oregano, and lentils and saute for 2 more minutes.
- Add the bay leaves, 6 cups water or broth, salt and pepper. Secure lid on pan. Bring heat to high. When cooker has reached pressure, lower heat to medium and cook for 8 to 10 minutes. Remove from heat and release pressure. Stir soup and remove bay leaves.
- Puree soup in blender or with an immersion blender (optional).
- Stir in chopped greens. Allow greens to wilt for 2 to 5 minutes. Serve immediately.
Recipe Notes
Recipe from Cynthia Lair's Feeding the Whole Family.