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Although I often use lentils as a supporting character in a soup, in this one, I've made them the lead.
- 1 cup brown lentils, rinsed
- 6 cups chicken or vegetable stock
- 1 tablespoon butter
- 2 carrots, peeled and cut into 1/2 inch pieces
- 2 stalks celery, cut into 1/2 inch pieces
- 1/4 cup diced red onion
- 2 tablespoons finally chopped fresh parsley
- 2 tablespoons lime juice (optional)
- 1 1/2 teaspoons red pepper flakes (optional)
- salt and pepper to taste
- Melt butter in large pot.
- Add the onions, carrots, and celery, and sweat until translucent, about 6 minutes.
- Stir in the lentils and cook another 3-5 minutes, or until they have begun to brown slightly.
- Add in the stock.
- Bring to a boil uncovered. Add salt and pepper to taste.
- Then cover, reduce heat, and simmer until the vegetables and lentils are soft.
- Stir in parsley, lime juice, and red pepper flakes. Check seasonings.
- Serve and enjoy.
I used brown lentils, but use the ones you like. Remember: If you're using homemade stock (and I hope you are), there is no salt in it. So you'll probably have to add ore salt than usual. For added variety in texture, I pureed some of the lentil/vegetable mixture.