Navidi's Lentil Soup

Navidi's Lentil Soup


• 1 cup dry red or green lentils, rinsed

• 6 cups vegetable or chicken broth

• 2-3 medium carrots, peeled and cut into 1" chunks

• 3-4 small to medium waxy potatoes, peeled and cut into 1.5" chunks

• 1 medium onion, diced

• 2 Tbsp. Navidi's Rosemary Fused Olive Oil

• 1 Tbsp. minced garlic

• 1 bay leaf

• 2 tsp. dried thyme

• 1 tsp. smoked Spanish paprika

Directions: Combine rinsed lentils with broth, bay leaf, and thyme, and bring to a boil in a large covered pot.  Reduce temp and cook over low heat for 5-10 minutes.  Add carrots and cook for 5 more minutes before adding potatoes.  Simmer until lentils have softened and carrots and potatoes have cooked, about 20-25 minutes.  While lentils are cooking, saute onions and garlic with olive oil in small, wide pan until translucent.  Stir in smoked paprika and add onion-garlic-paprika mixture to pot of lentils, adding salt and pepper to taste.  Stir, let simmer a few minutes more, and then serve.  Makes a satisfying meal with crusty bread or pita and a side salad.  Enjoy!