Hearty Lentil Soup
Lentil soup is a hearty and nourishing dish that warms you from the inside out. Made with simple ingredients, it provides a comforting meal perfect for any time of year. This soup is not only delicious but also packed with nutrients, making it a popular choice for healthy eaters.
Why Make This Recipe
There are many reasons to make lentil soup. First, it is easy to prepare and requires minimal cooking skills. Second, lentils are inexpensive and widely available, which makes this recipe budget-friendly. Third, it’s a great source of plant-based protein, fiber, and essential vitamins, making it a wholesome choice for vegetarians and meat-eaters alike. Finally, the flavors meld beautifully together, creating a rich and satisfying soup that can be enjoyed alone or shared with family and friends.
How to Make Lentil Soup
Making lentil soup is straightforward and requires just a few steps. Let’s break it down:
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups (400g) dried lentils (green or brown, rinsed)
- 400g (14 oz) crushed tomato
- 1.5 liters (6 cups) vegetable or chicken broth (low sodium)
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt and pepper (each)
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Directions
- Heat oil in a large pot over medium heat. Add garlic and onion, then cook for 2 minutes.
- Add celery and carrot. Cook for 7 to 10 minutes until softened and the onion is sweet. Don’t rush this step, as it’s key to the flavor base.
- Add all remaining ingredients except the lemon and salt. Stir well.
- Increase heat to bring the mixture to a simmer. Scoop off any scum that forms on the surface. Cover and reduce heat to medium-low. Simmer for 35 to 40 minutes until lentils are soft.
- Remove the bay leaves.
- To thicken the soup, use a stick blender for 2 or 3 quick blends. Alternatively, transfer 2 cups to a blender, let it cool slightly, blend, then return to the pot.
- Adjust the soup consistency with a bit of water if needed. Season with salt and pepper. Add lemon zest and juice just before serving. Garnish with parsley and serve with warm bread.
How to Serve Lentil Soup
Lentil soup is best served hot. Serve it in bowls with a sprinkle of chopped parsley on top. A side of warm, crusty bread slathered with butter complements the soup perfectly, making for a satisfying meal.
How to Store Lentil Soup
If you have leftovers, let the soup cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, just warm it on the stove or in the microwave, adding a little water if it thickens too much.
Tips to Make Lentil Soup
- Chop your vegetables evenly to ensure they cook at the same rate.
- Letting the soup simmer longer will enhance the flavors.
- If you like a creamy texture, consider blending a portion of the soup.
Variation
You can easily customize this soup! Add greens such as spinach or kale for more nutrients. You can also include different spices like curry powder for an exotic flavor twist.
FAQs
1. Can I use canned lentils instead of dried?
Yes, you can use canned lentils! If you do, add them toward the end of cooking since they’re already cooked.
2. Is lentil soup suitable for freezing?
Absolutely! It freezes well and can be a great meal prep option.
3. Can I add meat to this soup?
Yes, you can add cooked sausage or chicken for a heartier version. Just cook the meat separately and stir it in before serving.
With these simple steps, you’ll have a delicious pot of lentil soup ready to enjoy!
Lentil Soup
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped (white, brown, or yellow)
- 2 cloves garlic, minced
- 1 1/4 cups carrot, chopped (about 1 large carrot)
- 1 1/4 cups celery ribs, chopped (about 2 ribs)
Main Soup Ingredients
- 2 cups dried lentils, rinsed (green or brown)
- 400 g crushed tomato (14 oz)
- 1.5 liters vegetable or chicken broth (low sodium, about 6 cups)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 leaves dried bay leaves
- 1 each lemon, zest + juice
- 1/4 tsp salt
- 1/4 tsp pepper
For Serving
- Chopped fresh parsley for garnish
- Warm bread to serve
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add garlic and onion, then cook for 2 minutes.
- Add celery and carrot. Cook for 7 to 10 minutes until softened and the onion is sweet.
- Add all remaining ingredients except the lemon and salt. Stir well.
Cooking
- Increase heat to bring the mixture to a simmer. Scoop off any scum that forms on the surface.
- Cover and reduce heat to medium-low. Simmer for 35 to 40 minutes until lentils are soft.
Finishing
- Remove the bay leaves.
- To thicken the soup, use a stick blender for 2 or 3 quick blends. Alternatively, transfer 2 cups to a blender, let it cool slightly, blend, then return to the pot.
- Adjust the soup consistency with a bit of water if needed. Season with salt and pepper.
- Add lemon zest and juice just before serving. Garnish with parsley and serve with warm bread.
