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Red Lentil, Lemon and Rosemary Soup

Vegan Sparkles + Sea Shepherd
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 3 cups 750ml dried red lentils, picked over, rinsed, and drained
  • 9 cups 2.25L water
  • 1 1/2 tablespoons 22ml fresh rosemary leaves, or 1 1/2 teaspoons (7ml) dried
  • 1/4 cup 60ml olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Sea salt & cracked black pepper to taste

Instructions
 

  • Put the lentils in a large soup pot and cover with the water. Bring to a boil over medium-high heat.
  • Decrease the heat to medium-low and stir in the rosemary. Partially cover and cook, stirring occasionally, until the lentils are very soft (25-30 minutes).
  • Remove from the heat. Stir in the oil, zest and juice.
  • Season with salt and pepper to taste.