You may also like
Categories:
red lentils extra-virgin olive oil onion garlic carrot vegetable stock soy sauce bay leaf zucchini broccoli florets kosher
Viewed: 105 - Published at: 7 years agoIngredients
- 1/2 cup red lentils
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 6 cups vegetable stock
- 1 teaspoon soy sauce
- 1 bay leaf
- 1 medium zucchini, diced
- 1/4 pound broccoli florets, cut into small pieces
- Kosher or sea salt, to taste
Method
- Thoroughly rinse the red lentils in a fine-holed colander.
- Set aside.
- Heat a medium saucepan over medium-high heat.
- Add the olive oil and then stir in the onions.
- Cook for about 2 minutes or until the onions soften, and then stir in the garlic and carrots.
- Cook for about 3 minutes, or until the carrots begin to soften.
- Add the vegetable stock, soy sauce and bay leaf.
- Increase heat to high and bring the broth to a moderate boil.
- Stir in the lentils, zucchini and broccoli.
- Reduce heat and gently simmer for 20 minutes or until the lentils are tender.
- As it cooks, stir the soup occasionally so the lentils dont stick to the bottom of the pot.
- Season with additional salt if desired.
