Red Lentil Soup - The Plant Based School

Name: Red Lentil Soup - The Plant Based School
Ingredients: 2 tablespoons extra virgin olive oil; 1 stalk celery (chopped); 1 large carrot (chopped); 1 medium onion (chopped); 2 cloves garlic (grated); ½ teaspoon cumin (ground or seeds); ⅛ teaspoon red pepper flakes (or more to taste); 1 sprig rosemary; 2 bay leaves (optional); 1 can (15 ounces) crushed tomatoes; 4 cups vegetable broth (or more if you prefer a thinner soup); 1 cup red lentils ((dry, not cooked)); 1 teaspoon salt (or more to taste); 2 twists black pepper; 4 wedges lemon (to squeeze on top + crusty bread)

"This one-pot red lentil soup recipe is perfect for busy weeknights & meal prep. In just 30 min, enjoy delicious, creamy, and earthy flavors...."

INGREDIENTS

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2 tablespoons extra virgin olive oil

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1 stalk celery (chopped)

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1 large carrot (chopped)

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1 medium onion (chopped)

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2 cloves garlic (grated)

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½ teaspoon cumin (ground or seeds)

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⅛ teaspoon red pepper flakes (or more to taste)

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1 sprig rosemary

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2 bay leaves (optional)

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1 can (15 ounces) crushed tomatoes

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4 cups vegetable broth (or more if you prefer a thinner soup)

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1 cup red lentils ((dry, not cooked))

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1 teaspoon salt (or more to taste)

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2 twists black pepper

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4 wedges lemon (to squeeze on top + crusty bread)

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