Description
A hearty and flavorful lentil soup made with aromatic vegetables, spices, and vegetable or chicken broth. This comforting recipe uses dried lentils simmered to tender perfection, blended slightly for a creamy texture, and finished with fresh lemon zest and juice for brightness. Perfect for a nutritious, satisfying meal served with warm crusty bread.
Ingredients
Scale
Soup 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 / 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 and juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm crusty bread, to serve
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant.
- Cook Vegetables: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes until softened and the onion becomes sweet. Take your time here—this step builds the flavor base of the soup.
- Add Remaining Ingredients: Stir in the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, bay leaves, salt, and pepper. Mix well to combine all ingredients.
- Simmer the Soup: Increase heat to bring the mixture to a simmer. Skim off any foam or scum that rises to the surface. Cover the pot, reduce heat to medium-low, and simmer for 35 to 40 minutes or until the lentils are tender.
- Remove Bay Leaves: Carefully discard the bay leaves from the soup.
- Thicken the Soup: Use a stick blender to blend 2 or 3 quick pulses directly in the pot to thicken the soup slightly. Alternatively, transfer 2 cups of the soup to a blender, cool slightly, blend until smooth, and return it to the pot. Add water to adjust consistency if needed.
- Finish & Season: Grate lemon zest into the soup, squeeze in fresh lemon juice, and adjust seasoning with more salt and pepper if desired.
- Serve: Garnish with chopped fresh parsley. Serve the soup hot with warm crusty bread spread with butter for a comforting meal.
Notes
- Lentils: Any type of lentils except Puy lentils can be used. Red, yellow, brown, or green lentils will slightly alter the soup’s color and cooking time. Start checking lentils at 30 minutes for doneness.
- Canned Lentil Alternative: Use 2 x 400g cans of drained and rinsed lentils. Reduce broth by 1 cup. Simmer broth alone for 20 minutes before adding canned lentils, then cook for another 15 minutes to prevent mushiness.
- Storage: This soup freezes well and can be refrigerated for 3 to 5 days.
- For best flavor and texture, use dried lentils.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
