Lentil soup is lentil soup, right? Wrong!! While a pretty basic recipe will make a good soup, my recipe makes it extra special because I add red lentils. They give the soup a kind of velvet-y texture because they pretty much disappear into the broth. There are lots of carrots in this soup, by the way, but they are hidden under all of those delicious and nutritious lentils!
3/4 cup green lentils
1/4 cup red lentils
1 onion, diced
3 carrots, cut into bite size pieces
1 cup vegetable stock
2 cups water
Olive oil
S and P
Saute the onions in a little olive oil for a few minutes. Give them a little dash of salt and pepper. Then add the carrots and saute them for a few more minutes. Add in the green and red lentils and toss around to coat with the olive oil. Then add the stock and water. Bring to a boil and then reduce the heat and let it simmer until the lentils are soft. The red lentils will disappear in the broth and create that velvet-y texture. Enjoy!