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.