No recipe red lentil soup

My latest favorite soup happened by mistake. I was making a recipe for a lentil and mint salad. The recipe called for green lentils but the store was out, so I bought red lentils instead.

The red and green varieties may share lots in common, but let me tell you that while green lentils hold their shape and work great in salads, red lentils turn to mush. What should have been an attractive side dish turned into a gloppy, pale yellow mess. There’s a catch though, despite the blah looks, it tasted terrific.

I decided to explore the versatility of red lentils. They’re cheap and full of healthy stuff, like protein and fiber. Why not try a soup? Here’s my no-recipe red-lentil soup:

2 cups red lentils (you can find them bulk at many stores)
2-3 leeks (white parts only), diced or 1 large yellow onion
2-3 carrots, peeled, diced
3-4 cloves garlic, diced
olive oil or a few slabs of bacon (dice and fry ahead, reserve about 3 tablespoons fat and set bacon aside)
about 8 cups broth, bouillon or water
bay leaf

Saute vegetables and garlic in olive oil or bacon grease until leeks have melted
Add lentils and stir to coat
mix in liguid. I like to use a combo of half broth (chicken or veggie) and half bullion (I use Better Than Bouillon)
Add bay leaf
Bring to a boil and reduce to simmer for about an hour until veggies are very tender. Remove Bay leaf.

Use a hand blender to puree, if desired. Adjust seasonings to taste. If using bacon, return chopped bits to soup.

Enjoy!!

Let me know what you think. It’s an easy soup that’s hearty, satisfying, healthy and delicious.