Red Lentil Soup - Ends + Stems with Chef Alison

Name: Red Lentil Soup - Ends + Stems with Chef Alison
Ingredients: 1 Carrot (diced); 2 ribs Celery (optional); 1 Yellow Onion (diced); 1 Yukon Gold Potatoes (another variety is ok too - about ¼ pound but it really doesn’t much matter, a little more or less will be fine); 1 clove Garlic (minced); 1 Tablespoon Extra Virgin Olive Oil; 1 ⁄ 2 teaspoon Kosher Salt (plus more to taste); 1 1 ⁄ 2 cups Red Lentils (dry); 4 cups Vegetable Stock (sub water if needed); 1 whole Bay Leaf (optional); 1 ⁄ 2 Lemon (juiced); 2 Tablespoons Fresh Parsley (minced, optional for serving); Plain Greek Yogurt (or sour cream, optional, for serving); Coconut Milk (optional, for serving)

endsandstems.com

Check out the latest recipe from Ends + Stems, Red Lentil Soup. This is basic in the best way! Fast, healthy, hearty, good.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at endsandstems.com.

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Ingredients

1 Carrot (diced)
2 ribs Celery (optional)
1 Yellow Onion (diced)
1 Yukon Gold Potatoes (another variety is ok too - about ¼ pound but it really doesn’t much matter, a little more or less will be fine)
1 clove Garlic (minced)
1 Tablespoon Extra Virgin Olive Oil
1 ⁄ 2 teaspoon Kosher Salt (plus more to taste)
1 1 ⁄ 2 cups Red Lentils (dry)
4 cups Vegetable Stock (sub water if needed)
1 whole Bay Leaf (optional)
1 ⁄ 2 Lemon (juiced)
2 Tablespoons Fresh Parsley (minced, optional for serving)
Plain Greek Yogurt (or sour cream, optional, for serving)
Coconut Milk (optional, for serving)