Red Lentil Soup

If you're a fan of lentil soup, you know how tough it can be to find the perfect recipe. Well, after my wife Marceen trying at least 20-30 different versions (from home to restaurants), she declared this one to be the best I've made—and it easily ranks in the top 3 of all she's ever had! Simple, flavorful, and satisfying, this lentil soup has quickly become a family favorite, and I think it might just become yours too. Give it a try and see for yourself! 

Ingredients:

• 1 (32-ounce) carton of chicken stock
• 1 cup dried lentils (I prefer red)
• 1/2 onion, chopped
• 2 stalks celery, sliced
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 8 drops lemon essential oil (optional, but highly recommended)

Note: Since lemons can sometimes be unpredictable in terms of acidity, I found that adding white wine vinegar brings a more controlled and predictable level of acidity to the soup. The lemon essential oil, on the other hand, gives just the right hint of lemon flavor without overpowering the other ingredients. It's the perfect balance!

Instructions:

1. Prepare Lentils:
• In a large pot, add the chicken stock and lentils.
• Bring to a boil, then reduce to a simmer.
2. Sauté Vegetables:
• While the lentils are simmering, heat 1 tablespoon of olive oil in a pan over medium heat.
• Add the chopped onion and sliced celery.
• Sprinkle in the cumin, smoked paprika, and salt.
• Sauté until the vegetables are soft and caramelized.
3. Add Tomatoes:
• Add the diced tomatoes (with their juices) to the pan.
• Stir to deglaze and scrape any caramelized bits from the bottom of the pan.
4. Combine and Simmer:
• Transfer the sautéed vegetable mixture into the simmering pot of lentils.
• Let the soup simmer for about 30 minutes, until the lentils are tender.
5. Blend and Finish:
• Use an immersion blender to purée the soup until smooth.
• Stir in 1 tablespoon of white wine vinegar and 8 drops of lemon essential oil (if using).
• Adjust seasoning if needed.
6. Serve:
• Enjoy hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs, if desired.