Scottish Lentil Soup (Gluten & Egg Free)

Ingredients

• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 1 large Carrot
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 1 Bay Leaf
• 1 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 tsp Smoked Paprika

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 1 tbsp of Olive Oil to the pot. Let the oil heat for about 1 minute until it shimmers.
2. 2Add the 1 medium Onion, 1 large Carrot, and 2 stalks Celery to the pot. Stir them with a spoon. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables look softer and the onion is see-through.
3. 3Add the 2 cloves of Garlic to the pot. Stir constantly for 1 minute until you can smell the garlic. Be careful not to let it burn.
4. 4Add the 1 cup of Red Lentils, 6 cups of Vegetable Broth, 1 Bay Leaf, 1/2 tsp of Salt, 1/4 tsp of Black Pepper, and 1/2 tsp of Smoked Paprika to the pot. Stir everything together.
5. 5Turn the heat up to high and bring the soup to a boil. Once it is boiling, immediately turn the heat down to low so it is just gently bubbling. Cover the pot with a lid and let it simmer for 30 to 40 minutes. Stir it every so often. The soup is ready when the red lentils are very soft and have broken down.
6. 6Carefully remove and discard the 1 Bay Leaf from the pot. This is important because bay leaves are not meant to be eaten.
7. 7Serve the hot Scottish Lentil Soup immediately. It is delicious on its own.

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