• 2 cups red lentils

• 2 T olive oil

• 1 large yellow onion, diced

• ½ tsp. salt

• 8 garlic cloves, minced

• 2 carrots, diced

• 1 tsp. black pepper

• 1 tsp. dried rosemary

• 2 tsp. dried oregano

• 2 bay leaves

• 8 cups vegetable stock

• Zest and juice ½ lemon

 

Rinse lentils thoroughly in a colander under cold running water.  Set aside to drain.  Heat the oil in a soup pot over medium-high heat and sauté the onion with salt until translucent.  Add the garlic, carrot, pepper, dried herbs and bay leaves.  Stir well and sauté until the carrots are just tender.  Add the rinsed lentils and veggie stock and bring to a boil.  Reduce the heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you need additional liquid, add 1 or more cups water and cook on simmer with the lid on for the remaining time.  Remove the bay leaves and puree the soup id desired.

 

Season the soup with the lemon zest and juice and additional salt and pepper to taste. Serve with wild rice sticks on top and enjoy.

 

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