Description
A hearty and flavorful Lentil Soup made with dried lentils, fresh vegetables, and warming spices. This comforting, nutritious soup is simmered to perfection, then partially blended for a creamy texture while still retaining some lentil texture. Perfect for a wholesome meal served with warm crusty bread.
Ingredients
Scale
Main 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 / 1.5 quarts (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 + juice)
- 1/4 tsp salt
- 1/4 tsp black pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm crusty bread, to serve (preferably with butter)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant and starting to soften.
- Cook Vegetables: Add the chopped celery and carrot to the pot. Continue to cook for 7 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes sweet. This slow cooking builds the flavor base of the soup.
- Add Remaining Ingredients: Stir in the rinsed lentils, crushed tomatoes, vegetable or chicken broth, cumin, coriander, paprika, and bay leaves. Mix well to combine all ingredients.
- Simmer Soup: Increase the heat to bring the soup to a simmer. Skim off any foam or scum on the surface as it forms. Once simmering, cover with a lid and reduce the heat to medium-low. Let it cook gently for 35 to 40 minutes, until the lentils are tender.
- Remove Bay Leaves: Take out the bay leaves and discard them.
- Thicken Soup: To create a creamier texture, use a stick blender to pulse the soup 2 or 3 times directly in the pot, leaving some lentils whole for texture. Alternatively, transfer about 2 cups of soup to a blender, cool slightly, blend until smooth, then return it to the pot. Adjust the consistency with water if needed.
- Season and Finish: Season the soup with salt and black pepper to taste. Grate lemon zest over the soup and add a squeeze of lemon juice just before serving for brightness.
- Serve: Garnish with chopped fresh parsley. Serve the soup hot alongside warm crusty bread, preferably spread with butter for a comforting meal.
Notes
- Lentil Type: Use any lentils except for Puy (French) lentils as they hold their shape too firmly. Red, yellow, brown, or green lentils all work, but cooking times will vary slightly. Start checking doneness after 30 minutes.
- Using Canned Lentils: If using canned lentils (2 x 400g/14oz cans, drained and rinsed), reduce broth by 1 cup. Simmer broth for 20 minutes, then add canned lentils and cook for another 15 minutes to avoid overcooking.
- Storage: This soup freezes very well and can be stored in the fridge for 3 to 5 days.
- Nutrition: Nutrition values are estimated per serving based on 6 servings.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
