Red Lentil Soup
1 1/2 tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 carrot, chopped into small chunks
2 C red lentils, rinsed
1 cube vegetable bouillon (I use Rapunzel brand)
2 tsp seasoning mix (I use my own all-purpose spice mix)
Sea salt & freshly ground pepper to taste
Heat the oil in a large soup or stock pot & add the onions, garlic, & carrot. Saute until onions are translucent (but be careful not to brown the garlic).
Add 6 cups of water, then the lentils, bouillon cube, & seasoning mix. Bring to a rapid simmer, then lower heat, cover, & cook gently until lentils are very soft, about 25 minutes.
Remove from heat & use an immersion blender to process until soup is as smooth as you want it; I like to leave some chunks of carrots & onions to taste, so I use this sparingly.
If soup is too thick, add more water & spices. When you reheat the soup, you will definitely need to add more water & spices as it becomes very thick when refrigerated. So good!