Canyon Ranch Blog

Red Lentil Soup

Nutrition Information (per serving)

7 g
317 mg
19 g
3 g
4 g
0 mg
6 (¾ cup ea.)

1 Tbsp extra-virgin olive oil
½ cup chopped onions
¼ cup chopped carrots
¼ cup chopped celery
1 Tbsp minced garlic
1 cup red lentils
1½ qt vegetable stock
¼ tsp dried basil
Pinch dried oregano
Pinch dried thyme
1½ tsp white distilled vinegar
½ tsp Worcestershire sauce
1 tsp sea salt
¼ tsp freshly ground black pepper

  1. Heat olive oil in a large saucepan over medium heat. Sauté onions, carrots, celery,and garlic until onions are translucent.
  2. Add vegetable stock, lentils and herbs. Bring to a boil, reduce heat and simmer for 1 hour, or until lentils are soft.
  3. Remove from heat, cool slightly and pour into a blender container. Puree until smooth. Add remaining ingredients and mix well.
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