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Winter comfort food can be cheesy and carby and indulgent (and it should be, sometimes!), but it can also be wholesome and bright-tasting and soul-satisfying. Do yourself a favor and stock the fridge with an easy, satisfying soup like this red lentil and carrot soup.
1 onion, chopped
2 carrots, chopped
3 cloves garlic, minced
3 teaspoons oregano
1 and 1/2 teaspoons cumin
pinch of red pepper flakes
2 bay leaves
1 can crushed or diced tomatoes
6 cups Manischewitz Vegetable Broth
2 cups Gefen Red Lentils
1 lemon
salt
pepper
fresh cleaned parsley
pepitas
chili oil
In a large pot, sauté onion, carrots, and garlic in plenty of olive oil on medium heat until softened.
Add oregano, cumin, red pepper flakes, and the bay leaves and toast for a few seconds.
Add the tomatoes, broth, and red lentils. Simmer until lentils are completely soft.
To purée: either use an immersion blender to blend the entire soup if you want a purée-style soup, or remove a few cups and blend in a blender for a creamy broth with chunks of veggies. (Don’t use the immersion blender if you want chunks, you’ll just end up with a gritty texture that’s not as enjoyable.)
Squeeze in plenty of lemon juice and season with salt and pepper. Serve with feta, parsley, pepitas, or whatever else looks good to you!
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