Red Lentil Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
7 g
sodium 
317 mg
carbohydrates 
19 g
fat 
3 g
fiber  
4 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.