Lentil Soup: A Comforting and Healthy Delight
This lentil soup is a comforting and healthy delight, packed with vegetables and rich flavors.
Equipment
- large pot
- stick blender
- blender
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 ribs celery, chopped (about 1 1/4 cups)
- 2 cups dried lentils (green or brown), rinsed
- 400 g crushed tomatoes
- 1.5 liters low sodium vegetable or chicken stock/broth
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 ½ tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest and juice)
- ¼ tsp salt
- ¼ tsp pepper
- Chopped fresh parsley (for garnish)
- Warm bread (for serving)
Instructions
- Heat olive oil in a large pot over medium heat, then add garlic and onion, cooking for 2 minutes.
- Add celery and carrot, cooking for 7 to 10 minutes until softened.
- Stir in the remaining ingredients, excluding lemon and salt.
- Bring to a simmer, skim off scum, cover, and simmer for 35 to 40 minutes until lentils are tender.
- Remove bay leaves, blend part of the soup for thickness if desired.
- Adjust consistency with water, season with salt and pepper, then add lemon zest and juice before serving.
Notes
Lentil soup can be stored in the refrigerator for up to 5 days and can be frozen for up to 3 months. Dried lentils are preferred for texture, but canned cooked lentils can be used with adjusted cooking times.