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).
