GOLDEN VALLEY, Minn. -- Our favorite foodie Beth Dooley served up this delicious vegetarian soup on KARE 11 News @4.
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
Salt and pepper to taste
1 3-inch branch fresh rosemary
1 vegetable broth
1 cup red lentils
Juice of 1 orange
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion, celery and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, salt and pepper and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and rosemary. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Transfer half the soup to a blender and purée then add it back to pot. Soup should be somewhat chunky.
Serves four.
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