This hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils. A delicious (naturally gluten free and vegetarian friendly) soup that will quickly become a weeknight favorite!
Happy New Year! I’m back after taking a few weeks to enjoy the holiday season with my family, organize my workspace and brainstorm my goals, and take care of a few things that kept me from producing content for this space (hello, camera repair!).
With that said, I’m excited to bring you my first new recipe of 2019! It’s a really good one.
This red lentil soup recipe was developed through pure necessity. The fridge was bare, with the exception of a few celery stalks, carrots, leeks, and some leftover crushed tomatoes, and I had zero desire to head to the grocery store.
A quick glimpse into my pantry confirmed that I had onions, chicken broth, and some of my favorite red split lentils on hand. Red lentil soup, coming right up!
I’m convinced that improvisational cooking can lead to our best creations. Many of my favorite soups, including this carrot soup recipe, have come about due to a similar predicament.
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