Carrot Lentil Soup

As the first in my Soups, Soups, Soups! installment, this is a slightly sweet version of a lentil soup. I used a combination of split yellow peas and green lentils, but you can choose any number of lentil styles for this! This is a hearty,

Soup Hint: Use lots of dried herbs as early as when you are cooking your lentils. Dried herbs can stand lots of cooking. If you want to include fresh herbs, and I recommend fresh parsley for this, add them to the very end of the soup making or upon re-heating the soup, so that they stay bright.

Ingredients

• 2 T olive oil
• 1 medium red onion, medium dice
• 1 small yellow onion, medium dice
• 1 t fresh ground pepper
• 2 t sea salt
• 6 c water
• 2 veggie bullion cubes (I use no salt. If you have salted bullion or veggie base, adjust your salt content)
• 1 c green lentils
• 1 c yellow split peas
• 2 t dried herbs:
  • 1/2 t dried French thyme
  • 1/2 t dried rubbed sage
  • 1/2 t dried cracked rosemary
  • 1/4 t dried basil
  • 1/4 t dried oregano
• 1/2 t chili flakes (more or less to your taste)
• 2 large bay leaf
• 3 medium carrot blended with 1 c water
• 3 small potato (peeled russet or new potato with skins), medium dice
• 1 c frozen or fresh green peas
• olive oil and cracked pepper for garnish

Directions:

1. Add oil to soup pot (I use my cast iron dutch oven) and bring to medium-high heat. Add onion, black pepper, and salt, and cook onion until translucent and at the early stages of caramelization (you can also add your chili flakes, here).
2. Add water and bullion, turning up the heat and bringing to a boil.
3. Add lentils, dried herbs, chili, and bay leaf and bring back up to a boil.
4. Add the pureed carrot.
5. After the pot returns to a boil, reduce heat to medium-high and cover.
6. Cook for 30 minutes or until the yellow split-peas just begin to break down (or until lentils are just tender).
7. Taste and adjust seasoning as needed.
8. Add potato and cook for another 5 minutes.
9. Add peas and cook for another 3-5 minutes, until potato is fully cooked.
10. Spoon into bowls and garnish with a little olive oil and cracked black pepper. Serve immediately.
11. Enjoy!!!

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