Love and Confections: Red Lentil Soup #StonyfieldBlogger

September 26, 2015

Red Lentil Soup #StonyfieldBlogger

Red Lentil Soup is a warm and hearty dish, full of flavor and simple to make - a great start for the Fall season. 

Red Lentil Soup from LoveandConfections.com

This is a sponsored post on behalf of Stonyfield Organics and Bob’s Red Mill. 
As always all opinions are my own.


I cannot wait for Fall. Yes, I know, it is officially Fall - everywhere but here. Florida is still hot and humid and rainy. I keep seeing pictures of pumpkins, apple picking, Autumn decorations and changing leaves and I am longing for the cooler weather.

Red Lentil Soup from LoveandConfections.com

Even though it is still warm outside, I wanted to make an easy soup to get me in the mood for Fall. I received a package of Red Lentils and Orca Beans from Bob's Red Mill, and decided to use the lentils. The Orca Beans will turn into a great chili once the cold weather gets here!

Red Lentil Soup from LoveandConfections.com

This soup couldn't be easier. It starts with the traditional carrots, celery and onions, followed by lentils and stock. I used chicken stock, because it's what I had in my pantry. You can easily substitute vegetable stock to make it vegetarian. I topped it with a dollop of Stonyfield Greek Yogurt. I loved the cool, creamy tang of the yogurt with the warm, hearty soup - definitely going to keep this in my cold-weather recipe repertoire.

Red Lentil Soup from LoveandConfections.com

Red Lentil Soup
Adapted from The Kitchn
Serves 4

Red Lentil Soup Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 2 large Carrots, diced
- 2 large ribs of Celery, diced
- 1/2 medium Onion, diced
- 1/4 teaspoon Salt
- 1 cup Bob's Red Mill Red Lentils
- 4 cups Organic Low-Sodium Chicken Broth
- 1 whole Bay Leaf
- Juice from half a Lemon
- 1/4 cup Stonyfield Organic Greek Yogurt

Red Lentil Soup Directions:
1. In a medium-large saucepan, heat the Olive Oil, then stir in the Carrots, Celery, Onion and Salt. Cover and let the vegetables cook for 5 minutes
2. Add the Lentils, Chicken Broth and Bay Leaf. Stir, bring to a boil, then simmer for 20 minutes.
3. Remove from the heat and stir in the Lemon Juice. Spoon into bowls and top with Stonyfield Greek Yogurt. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Disclaimer:  I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and/or compensation for posts featuring their products. As always, all opinions are my own. #stonyfieldblogger #sponsored.

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