Hearty Lentil Soup (Vegetarian)

By Dr Mark Hyman Published: May 18, 2010

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 35 mins
• Ready In: 50 mins

Good served warm or chilled. This is a good soup to make a double batch and freeze into single portions for later.

Ingredients

• 1 Cup Lentils
• 1/2 Cup Red Onion
• 1/3 Cup Poblano Pepper
• 1/4 Cup Carrot
• 1/3 Cup Celery
• 1 Clove Garlic
• 1 Tablespoon Olive Oil
• 2 1/2 Cup UltraBroth
• 1/2 Teaspoon Fresh Rosemary
• 1/2 Teaspoon Fresh Oregano
• 1/2 Teaspoon Fresh Parsley
• 1/8 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Sea Salt

Instructions

1. Prepare lentils: In a large stock pot, place dry lentils and cover with 4–6 inches of water. Simmer over medium to high heat for 30 minutes or until lentils are slightly tender. Cover pot as needed. Drain any excess water off lentils, most if not all will be absorbed.
   
2. Slice red onion into ½-inch rings. Slice poblano peppers into ¼-inch rings. Dice carrots and celery. Mince garlic.
   
3. Grill red onions and poblano peppers, char on both sides. Remove from grill and dice grilled onions and grilled peppers. (Alternatively, you may oven roast onions and poblano peppers.)
   
4. In a stock pot, heat oil over medium heat. Sauté carrots, celery, and garlic for 4–5 minutes.
   
5. Add vegetable broth, cooked lentils, grilled onions, grilled poblano peppers, and all herbs and spices. Simmer for 25–30 minutes or until lentils become soft and begin to breakdown (this will thicken the liquid).
   
6. Remove from heat and chill.
   

• Cuisine: American
• Course: Soup
• Skill Level: Easy

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