Red Lentil & Citrus Soup

This soup is healthy, quick, delicious and also freezes really well! No reason not to make this. You can also make some quick substitutions to make this vegetarian or vegan. Dishes, spoon and napkin are all courtesy of Britannia Kitchen & Home.

Red Lentil & Citrus Soup

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 6 servings

INGREDIENTS

• 1 tablespoon butter (omit if vegan and add additional tbsp. olive oil)

• 1 tablespoon olive oil

• 2 cups red lentils, rinsed and drained

• 8 cups chicken broth (or vegetable broth if vegetarian/vegan)

• 4 large carrots, finely chopped

• 2 large stalks of celery, finely chopped

• 1 yellow onion, finely chopped

• 6 cloves garlic, minced

• Zest and juice of 2 lemons

• Zest and juice of 1 lime

• 2 bay leaves

• 1 tbsp. dried oregano

• ¼ teaspoon of red chilli flakes

• ¼ cup fresh mint, chopped

• ⅓ cup crumbled feta cheese (omit if vegan)

• Salt and pepper to taste
  
  
  

DIRECTIONS

Heat oil and butter of medium heat in a large soup pot. Add onions and sauté until softened, 2 to 3 minutes. Add carrots, celery, garlic, lemon and lime zest, chilli flakes, bay leaves, and oregano and continue to cook for an additional 3-5 minutes. Stir in lentils and then add chicken broth and bring to a simmer. Continue to simmer for 25-30 minutes (lower temperature if the soup is boiling) until lentils are soft. Stir in lemon and lime juice and season with salt and pepper. Remove bay leaves, divide between bowls and garnish with crumbled feta and fresh mint.