Quick and tasty RED LENTIL Soup

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Quick and tasty RED LENTIL Soup

 

Last night I had to come up with a fast, nourishing and soothing

(not too spicy) evening meal. I love red lentils! I use the really

small kind; they fall apart and become creamy just by themselves.

This was a very easy soup and very tasty and tangy with the toppings.

 

12 oz red lentils (small)

1 large carrot, diced

1 large onion, chopped

3 bay leaves

2 celery stalks, chopped

4 garlic cloves, minced

1 quart vegetable broth

1 quart water (or more as needed)

Salt to taste

 

Turn soup pot on, add water, broth (I used frozen veggie broth, put

it directly on the pot and heated it). Add all other ingredients

when the lentils start to simmer and cook until the veggies are

done, about 30 minutes or so.

 

Prepare the following and assemble it on a plate:

 

½ cup finely shredded cabbage

½ cup chopped fresh cilantro

Limes (for juice, about 3-4 limes, halved)

1 avocado, chopped

 

Ladle the soup into bowls and serve the toppings on the side to add

raw to the hot soup. I served it with corn tortillas, corn bread,

or regular bread would also go well with this soup if you prefer.