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Lentil Soup

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A hearty and comforting lentil soup, filled with nutrients and flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Global, Vegetarian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil
  • 1 large onion, chopped white, brown, or yellow work great
  • 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
  • 1.5 litres low-sodium vegetable or chicken broth (6 cups)
  • 1/2 tsp cumin powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon zest + juice
  • 1/4 tsp salt to taste
  • 1/4 tsp pepper to taste
  • Chopped fresh parsley, for garnish
  • Warm bread, to serve

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add garlic and onion, cooking until fragrant, about 2 minutes.
  2. Stir in the chopped celery and carrot. Cook for 7-10 minutes until softened and the onion becomes sweet.
  3. Add the rinsed lentils, crushed tomatoes, broth, cumin, coriander, paprika, and bay leaves. Stir thoroughly.
  4. Increase the heat to high until the mixture simmers. Skim any scum off the surface, discarding it.
  5. Once simmering, cover the pot, reduce heat to medium-low, and cook for 35-40 minutes until the lentils are tender.
  6. Remove bay leaves. For a thicker texture, use a stick blender for a few pulses. Alternatively, transfer 2 cups to a blender, blend, and return to the pot.
  7. Adjust consistency with water if needed. Season with salt and pepper. Add lemon zest and juice just before serving, garnishing with parsley.
  8. Serve with warm, crusty bread spread with butter.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 18gFat: 5gSaturated Fat: 1gSodium: 500mgFiber: 15gSugar: 6g

Notes

You can substitute any type of lentils and use vegetable broth for a vegetarian version. Fresh herbs like thyme or oregano can enhance the flavor. Store leftovers in an airtight container; refrigerate for up to 5 days or freeze for up to 3 months.
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