Red Lentil Soup
Red lentils make a perfect weeknight meal due to the fact that they’re de-husked and split, dramatically reducing their cooking time. Combine them with a few very simple ingredients, and you’ve got a quick, easy, nutritious dinner! They also happen to be featured in our weekly sale from May 10th – 16th, making this recipe a budget-friendly option. You can keep it simple by following the recipe as-is, or consider spicing it up a bit with a teaspoon of your favorite Indian or Italian spices. It’s the perfect guilt-free comfort food!
Heat olive oil in a medium pan or dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the lentils, water or broth, and bay leaf and bring to a boil. Reduce heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes. Turn off the heat and stir in the lemon juice. Tase and season with additional salt as needed. Ladle into bowls and top with a swirl of yogurt, olive oil, or gremolata.