Quick. Rich. Tasty!
- 2 Tbsp. olive oil
- 1 cup red lentils, rinsed and drained
- 1 small onion, chopped
- 1 large carrot, sliced
- 2 celery stalks, sliced
- 1 whole chicken-flavoured veggie bouillon cube
- 2 Tbsp. dried oregano
- 4-5 cups boiling water
- 1 Tbsp. liquid smoke- hickory flavour
- dash of salt to taste
- 1/4 tsp ground black pepper
- 1 Tbsp. sweet chili oil
In a large pot, gently saute the oil, onion, carrot, and celery for about 3 minutes. Add the lentils, black pepper, and oregano, and saute gently another 2 minutes. Dissolve the boullion cube in 2 cups boiling water. Add to the sauteed veggies and stir until simmering. Add the liquid smoke, chili oil, and another 2 cups boiling water. Cover and stir, gently simmering on low, for about an hour. Check in 30 minutes and if the soup is very thick, add 1 more cup of boiling water. Salt to taste. The lentils dissolve and when the veggies are done, remove soup from the heat and let it rest uncovered for 5 minutes before serving. Serves 4.
Optional: Just before serving, add 1/4 cup fresh minced parsley to the soup while it’s resting and stir.