Red Lentil Cilantro Soup!!

I eat soup almost every other day for lunch. I make up large batches and freeze individual servings for me and my husband as quick portable lunches. We defrost them as needed and it is sooooo much healthier than can soups. Red Lentil is my favorite with Black Bean and Spinach Lemon Orzo coming in tied for second.

Somehow, I always seem to make a large batch of Red Lentil Soup every time it snows! I found that adding cilantro brings such a fresh vibrant flavor to the slow cooked ingredients of this recipe. I hope you enjoy it as much as me!
Stay Warm!
XO ~ Jessica

Red Lentil Cilantro Soup

INGREDIENTS:

• 16 ounce bag of red lentils
• 2 carrots, chopped
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 4-5 stalks celery, finely chopped
• 2 tablespoons fresh cilantro, plus extra for the end
• 1 teaspoon fresh thyme
• 32 ounces of vegetable broth 
• 2 14.5 ounce cans of diced tomatoes
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• extra virgin olive oil

P.S.  I used 14 ounces of pre-cut diced Mirepoix Mix (carrot, celery, onion) that I purchased in the produce section of my supermarket.  I love how finely it is chopped and it makes the preparation process of this recipe effortless. 

PROCESS:

1. Drizzle olive oil in a medium to large soup pot -- bring the heat up to high.  Add onion, celery, carrots, garlic, salt and pepper.  Sauté until translucent.
2. Wash and sort the red lentils.
3. Add lentils, diced tomatoes and vegetable broth.
4. Add all the herbs and red pepper flakes --  reserving some cilantro for the end to add a fresh flavor to the soup.
5. Stir and bring to a boil.  Once boiling lower heat all the way down to the lowest setting and simmer for 4 hours.
6. At approximately 2 hours blend the soup with an immersion blender. (If you do not have an immersion blender ladle 2-4 cups into your blender.  Blend and add back to soup pot. Simmer the remaining 2 hours. (the longer the better)
7. Add fresh cilantro, cracked pepper and drizzle with olive oil. Serve warm.
8. Remaining soup can be frozen in individual servings in the freezer for up to 3 months to retain freshness of flavor.