Steve's Red Lentil Soup

By Steve-3

Beth, my lovely bride, loves this recipe.

Ingredients

• 1 tablespoon sunflower oil
• 1 tablespoon olive oil
• 1 onion diced
• 1-3 cloves garlic, minced
• 1 or 2 large carrots sliced in one inch pieces (I usually use at least two, sometimes three!)
• 2 stalks celery, diced
• 1/2 cup red lentils, rinsed and picked over
• 2 1/2 cups vegetable stock or Chicken Stock
• 1 teaspoon paprika or Spanish paprika (smoked)
• a small pinch of cayenne pepper
• 1 teaspoon salt, optional (I don’t use, because the chicken stock is
• salty)
• Lately, I've been adding zest of 1 lemon, juice from 1 lemon and 1/2 t of cumin.

Details

Servings 4

Preparation

Step 1

Directions:
In the soup pot heat sunflower and olive oil over medium heat.
Add onions, carrots, garlic and celery. Cook until onions are soft.
Add stock, lentils, paprika, cayenne and salt (if using). Bring
to a boil and cook covered for five minutes. Reduce heat and
simmer for 30 minutes.

Serves 4
I usually double the recipe