Description
A hearty and flavorful lentil soup packed with nutritious ingredients including lentils, vegetables, and warming spices. Perfect for a comforting meal, this soup uses dried lentils for the best texture and flavor, gently simmered to perfection and finished with fresh lemon zest and juice for brightness.
Ingredients
Scale
Main 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 litres / 1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- Heat Oil and Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant.
- Add Vegetables: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes until vegetables are softened and the onion becomes sweet. This slow cooking step builds the flavor base for the soup.
- Add Remaining Ingredients Except Lemon and Salt: Stir in rinsed lentils, crushed tomato, vegetable or chicken stock, cumin, coriander, paprika, and bay leaves. Mix well to combine.
- Simmer the Soup: Increase heat to bring the soup to a simmer. Skim off any scum that appears on the surface and discard. Cover with a lid, reduce heat to medium-low, and simmer gently for 35 to 40 minutes, or until lentils are soft.
- Remove Bay Leaves: Carefully remove and discard the bay leaves from the pot.
- Thicken Soup: Use a stick blender to pulse 2 to 3 times to thicken the soup. Alternatively, transfer 2 cups of soup to a blender and blend until smooth, then return to the pot. Add water to adjust consistency if needed.
- Season and Finish: Season with salt and pepper. Grate the lemon zest over the soup and add a squeeze of fresh lemon juice just before serving.
- Serve: Garnish with chopped fresh parsley and serve with warm crusty bread slathered with butter.
Notes
- Lentils: Use any dried lentils except Puy lentils (which hold their shape too much). Red, yellow, brown, and green lentils all work fine. Cooking time may vary slightly.
- For canned lentils: Use two 400g cans, drain and rinse well, reduce broth by 1 cup, simmer liquid 20 minutes before adding lentils, then cook for 15 minutes with lentils.
- Storage: This soup freezes very well and keeps in the fridge for 3 to 5 days.
- Nutrition per serving is provided for approximately 421g portion size.
Nutrition
- Serving Size: 421g
- Calories: 311
- Sugar: 5g
- Sodium: 111mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 22g
- Protein: 18g
- Cholesterol: 0mg
