Lentil Soup
A hearty and nutritious soup filled with lentils, vegetables, and warm spices, perfect for chilly days.
Equipment
- Large Pot
- Stick blender or regular blender
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Tbsp olive oil
- 1 onion chopped (white, brown, or yellow)
- 2 cloves garlic minced
- 1 large carrot chopped (about 1 1/4 cups)
- 2 ribs celery chopped (about 1 1/4 cups)
- 2 cups dried lentils (green or brown), rinsed
- 400 g crushed tomatoes (14 oz)
- 1.5 liters low sodium vegetable or chicken broth (1.5 quarts)
- 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
- chopped fresh parsley for garnish
- warm bread to serve
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, sautéing for about 2 minutes until translucent.
- Add chopped celery and carrot, cooking for 7-10 minutes until softened.
- Stir in rinsed lentils and crushed tomatoes, followed by the broth. Add cumin, coriander, paprika, and bay leaves.
- Bring to a gentle simmer, skimming off any frothy scum. Cover and reduce heat, simmering for 35-40 minutes until lentils are tender.
- Remove bay leaves. Use a stick blender to puree part of the soup for desired consistency.
- Season with salt, pepper, lemon zest, and juice. Garnish with chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 4-5 days.