LENTIL TOMATO SOUP WITH PICKLED RED ONIONS

“I convey my love for family and friends through cooking and have trained professionally in pursuit of this passion ♥️”

Serves 2 - 4, depending on desired size bowl; recipe is easily doubled

I cup brown or green lentils

1 large onion, diced

1/4 cup olive oil

2 garlic cloves, minced

2 carrots, peeled and sliced into coins

1 large sprig of rosemary or thyme

1 14-ounce can chopped tomatoes with juices

5 cups water

1 large handful of baby spinach or chopped kale

1 tablespoon white or red wine vinegar

Chopped fresh herbs such as dill or parsley and pickled red onion for serving

Quick Pickled Red Onions

1 small red onion, thinly sliced vertically, from stem to root end

1 teaspoon kosher salt

Distilled white vinegar or white wine vinegar

1. Place sliced red onion in a glass jar, big enough to hold all the onion, small enough so it’s snug.

2. Add the vinegar to fill the jar 3/4 full, then add hot water to the top along with the salt.

3. Shake vigorously. Refrigerate while you make the soup, the onions will soften and be ready in about an hour.

Soup

1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion and a generous pinch of salt.

2. Cook, stirring often, until very tender, about 10 minutes. Adjust the heat so the onions cook but don’t brown.

3. Add the garlic, carrot, and rosemary or thyme sprig, stir and continue to cook, for another 5 - 10 minutes until tender.

4. Add the tomatoes, lentils, water and a smaller pinch of salt, and stir to combine. Bring to a boil. Reduce the heat, cover, and simmer gently 30 - 45 minutes or until lentils are very tender.

5. Taste and adjust seasoning with salt and freshly ground pepper. Remove the woody herb sprig, and stir in the spinach or greens. Add 1 tablespoon of vinegar, stir, and taste. Serve with chopped fresh herbs and a little pickled red onion.