Red Lentil Soup

EverGreen Farm Red Lentil Soup

by Shain Saberon

 

I like to incorporate as much food from our farm as possible into our meals this time of year.

 

2 cups of presoaked red lentils (one to two hours depending on how soft you like their texture)

1 onion (finely chopped)

4 stalks of celery (finely chopped)

5-6 carrots (finely chopped)

2 cloves of garlic (minced)

1 large Jalepeño pepper (finely chopped)

1 large tomato (diced)

4 tbsp butter

1 tsp each of turmeric, paprika, and ginger

 

Salt and pepper to taste

4 cups of water

Sauté the onions, carrots, celery, pepper, and garlic in butter until tender. Add the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about thirty minutes.

 

(Optional, add a little fresh cream before serving.)

 

Enjoy this hearty soup with your favorite toasted bread. Bon appetite!