Red Lentil Soup with Balsamic Drizzle
Ingredients
- 1 tbsp De La Rosa Olive Oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup red lentils, rinsed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 6 cups vegetable broth
- 2 tbsp De La Rosa Balsamic Glaze
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, cumin, coriander, smoked paprika, and cayenne pepper and cook for 1 minute more.
- Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Blend the soup with an immersion blender or in a regular blender until smooth.
- Season with salt and pepper to taste.
- Serve garnished with chopped fresh parsley and a drizzle of De La Rosa Balsamic Glaze.
