Lentil Soup (seriously amazing!)
This Lentil Soup is flavor-packed and satisfying, sure to have everyone asking for more!
Equipment
- large pot
Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped (white, brown, yellow)
- 2 garlic cloves, minced
- 1.25 cups large carrot, chopped (about 1 large)
- 1.25 cups celery ribs, chopped (about 2 ribs)
- 400 g dried lentils (green or brown, rinsed)
- 400 g crushed tomato
- 1.5 litres vegetable or chicken stock/broth (low sodium)
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 1.5 teaspoon paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
To Serve
- Chopped fresh parsley for garnish
- Warm bread to serve
Instructions
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard. Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
- Remove bay leaves.
- Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 cups to a blender, let it cool slightly, then blend and transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving.
- Garnish with parsley if desired and serve with warm crusty bread slathered with butter!
Notes
For best texture and flavor, use dried lentils. This recipe can also be made with canned lentils; adjust broth and cook time accordingly.
Nutrition
Serving: 1bowlCalories: 311kcalCarbohydrates: 48gProtein: 18gFat: 5gSodium: 111mgPotassium: 925mgFiber: 22gSugar: 5gVitamin A: 1930IUVitamin C: 11.5mgCalcium: 73mgIron: 6mg
Tried this recipe?Let us know how it was!