Lentil Soup
A warm and hearty lentil soup that is nutritious, filling, and budget-friendly, perfect for chilly days.
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, chopped (about 2 ribs)
- 400 g dried lentils (green or brown, rinsed) (about 2 cups)
- 400 g crushed tomato (14 oz)
- 1.5 liters vegetable or chicken stock/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
Finishing Ingredients
- 1 lemon zest + juice
- 1/4 tsp salt
- 1/4 tsp pepper
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes.
- Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step; it is key to the flavor base of the soup.
Cooking
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to a simmer. Scoop scum off the surface and discard. Cover and reduce heat to medium-low. Simmer for 35 – 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken soup: Use a stick blender for 2 or 3 quick whizzes to thicken, or blend 2 cups in a regular blender and return to the pot.
- Adjust the consistency with water as needed and season with salt and pepper. Add lemon zest and juice before serving.
Notes
For extra flavor, consider adding thyme or turmeric. For a creamier soup, blend more before serving. Customize by adding other vegetables like spinach or potatoes.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 34gProtein: 13gFat: 4gSaturated Fat: 1gSodium: 420mgFiber: 12gSugar: 4g
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