This wonderful soup in all its comforting glory is one of my all-time favorites. This soup works its magic in just about an hour, and it’s really good enough for company. Make it a day or two ahead of time if you like; it just seems to get better with time, and freezes well too.
I have prepared this many times for large groups. It’s delicious every time, and among my most requested recipes.
RED LENTIL SOUP
Add all ingredients to large soup pot, except the lemon juice. Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth and creamy soup. Use an immersion blender to create an even creamier texture, if desired. Stir in fresh lemon juice, and serve hot.
Serving suggestion: Wonderful served with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.
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