Description
Simple and light vegetarian soup
Ingredients
Scale
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 shallots, chopped
- 4 large cloves garlic, chopped
- 1 tsp chili pepper flakes, crushed
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 1/2 cups red lentils
- 2 cans diced tomatoes
- 1–2 Tbsp fresh thyme, removed from stems
- 2 Tbsp fresh sage, chopped
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp butter
- Lime wedges for serving
Instructions
- In large pot over medium-low heat sauté onion and shallots in olive oil until tender
- Add the chopped garlic, chili pepper flakes, and black pepper, cooking for and additional 1-2 minutes
- Pour in the broth, lentils, tomatoes, thyme and sage
- Cover and simmer for 12-15 minutes, stirring occasionally
- When lentils are tender, add the parsley and butter, simmer for another 2-3 minutes
- Serve with a generous squirt of lime juice (or grated parmesan cheese for cheese-lovers)
