RED LENTIL SOUP WITH CRISPY LEEKS

RED LENTIL SOUP WITH CRISPY LEEKS

I N G R E D I E N T S

• 1 TBSP olive oil

• ½ red onion from Big Sage Organics, diced

• 2 carrots from Full Bushel Farm, diced

• 2 garlic cloves from Royal Produce, minced

• 1 TBSP tomato paste

• 1 TSP ground cumin

• ¼ TSP ground black pepper

• 1 CUP red or yellow lentils from Palouse Brand

• 6 CUPS water

• 1 leek from Ralph’s Greenhouse or Hayshaker Farm, sliced into quarter inch rounds

• 2 TBSP butter

• Juice of ½ lemon

PROCESS

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the carrots and garlic and cook for another 5 minutes.

2. Add the tomato paste, cumin, and pepper, stirring for two minutes until fragrant. Add the lentils and water. Bring to a simmer and cook until lentils are tender, about half an hour.

3. Meanwhile, heat a pan over medium heat and add the butter and leek. Saute for 10-15 minutes, stirring occasionally, until leeks are browned and crispy.

4. Using an immersion blender, blend the soup until about halfway until slightly thickened.

5. Serve hot with a squeeze of lemon and crispy leeks sprinkled on top. Enjoy!