Lentil Soup
A hearty and nourishing lentil soup that's easy to prepare, packed with nutrients, and perfect for any time of year.
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.
Notes
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. For added nutrients, you can include greens like spinach or kale or use different spices like curry powder.