Santoro’s Red Lentil Soup

Santoro’s Red Lentil Soup!

  • 2T EVOO
  • 1t sea salt
  • 1t fresh cracked pepper
  • 2 large onions (chopped)
  • 8-10 Garlic cloves (minced)
  • 2t cumin
  • 1 Bay leaf
  • 2-3 fresh thyme (sprigs)
  • 2 cups dried red lentils
  • 1.5T of tomato paste
  • 28oz  Crushed tomato
  • 3 cups water
  • 4T+ fresh parsley
  • 2T oregano
  • 3 Vegetable bouillon cubes
  • 1 fresh lemon

Directions: Rinse the lentils thoroughly.  Cook onion in EVOO with salt over medium heat for about 6 minutes.  Add garlic, sauté 2 minutes.  Add thyme sprigs, bay leaf and cumin, sauté 2 more minutes.  Add lentils, crushed tomatoes, water, salt and pepper, simmer about 30-45 minutes.

Remove thyme sprig and bay leaf.  Cool about ¼ of the soup for about 15 minutes.  Put only 2 cups in a blender at a time, and puree.  Return it back to the pot.   Serve with parsley and freshly squeezed lemon juice on top.  Soup can be made 3 days ahead of time.

*Epicurious recipe, adapted by the Santoro family (Proud vegetarians since 1973; Carl vegan since 2007).

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