Red Lentil Soup with Sun Dried Tomato Relish

Prep Time 20

Cook Time 1

Total Time 1 20

2 teaspoons extra virgin olive oil
2 shallots minced
3 garlic cloves
3 tablespoons chopped Kalamata olives
Pinch of crushed red pepper
½ cup sun dried tomatoes rehydrated and chopped, or drained if packed in oil and chopped*
¼ cup water
3 tablespoons chopped flat leaf parsley
2 teaspoons extra virgin olive oil
1 medium red onion diced small
3 medium carrots diced small
1 small fennel bulb diced small
3 garlic cloves minced
1 teaspoon ground cumin
Pinch of cayenne
2 tablespoons tomato paste
Several sprigs of thyme
1½ cups dry red lentils
8 cups chicken or vegetable broth

Sun-Dried Tomato Relish:
*If you’re using sun dried tomatoes not packed in oil, rehydrate them in simmering water for 20 minutes, then drain and chop.
Heat evoo in a small saucepan over medium heat. Sauté shallots 5 to 7 minutes, or until very limp. Add garlic, olives, red pepper, and sun dried tomatoes.
Add water and cook, stirring occasionally, for 10 minutes until relish is soft and most of the liquid is cooked out.
Remove from heat and stir in parsley. Set aside.
Lentil Soup:
Heat evoo in a soup pot or large saucepan over medium heat. Sauté onions, carrots, and fennel for 7 to 10 minutes, until lightly browned and softened.
Add garlic, cumin, cayenne, and tomato paste and continue cooking for 2 to 3 minutes to sear tomato paste.
Add lentils and broth. Reduce heat to low, and cook for 30 minutes, or until lentils have softened.
Using an immersion blender, or standard blender, puree ½ of the soup, leaving some chunky. Season with salt and pepper.
Ladle into bowls and serve with a dollop of relish in the center.