Red Lentil Soup with Balsamic Drizzle
Indulge in the wholesome goodness of Red Lentil Soup complemented by a delightful Balsamic Drizzle - a flavorful and nourishing culinary experience awaitsWe thank Gluten-Free And More for collaborating on creating this delicious recipe for us.
Ingredients
- 1 tbsp De La Rosa Extra Virgin 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 (Adjust To Taste)
- 6 cups Vegetable Broth
- 1 can Diced Tomatoes, Undrained With Juices
- Salt and Pepper To Taste
- 2 De La Rosa Organic White Balsamic Vinegar
- Fresh parsley, chopped (for garnish)
- De La Rosa Balsamic Glaze (for drizzling)
Instructions
- In a large pot, heat the tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5minutes. Add the garlic and sauté another 30 seconds, stirring. Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.
- Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juices)to the pot. Stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 20-25 minutes or until the lentils are tender. Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.
- For a smoother consistency, you can use an immersion blender to partially blend the soup. Leave some lentils and vegetables for texture. Stir in 2 tablespoons of De La Rosa White Balsamic Vinegar just before serving.
- Ladle the soup into bowls. Garnish with chopped fresh parsley and drizzle each serving with De La Rosa Balsamic Glaze.
- Enjoy with your favorite bread or crackers. (If gluten-free, choose appropriately.
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