• extra virgin olive oil • sweet onion • carrots • celery stalks • sea salt • vegetable stock • red lentils • lemon • shredded chicken
1
Saute the veggies and spices. Add the vegetable broth and lentils and stir to combine. Simmer on low until lentils are tender.
2
Stir in the lemon juice {optional}. If you want to pureed all or half of the soup with an immersion blender or blender do that now. Then, stir in the shredded chicken.
3
Serve the soup with dill, parsley and crushed red pepper.
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I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!
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