Description
This hearty and flavorful Lentil Soup is a wholesome dish made with green or brown lentils, simmered with fresh vegetables, aromatic spices, and crushed tomatoes. Perfectly thickened using a blender, it offers a comforting meal that’s both nutritious and easy to prepare. Ideal for a cozy lunch or dinner served with warm crusty bread.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, 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
- 1.5 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- Prepare the base: Heat oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant.
- Add vegetables: Stir in chopped celery and carrot; cook for 7-10 minutes until the vegetables are softened and the onions become sweet, creating a rich flavor base.
- Add remaining ingredients: Pour in rinsed lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves. Stir well to combine all ingredients.
- Simmer the soup: Increase heat and bring the mixture to a simmer. Skim off any scum from the surface. Cover with a lid, reduce heat to medium-low, and let simmer for 35-40 minutes or until the lentils are tender.
- Remove bay leaves: Once lentils are soft, discard the bay leaves from the pot.
- Thicken the soup: Use a stick blender to pulse 2-3 times to thicken the soup slightly. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
- Adjust consistency and season: Add water if needed to reach your preferred thickness. Season with salt and pepper to taste.
- Finish with lemon: Grate lemon zest over the soup and add a squeeze of lemon juice just before serving to brighten the flavors.
- Serve: Garnish with fresh parsley and accompany with warm crusty bread slathered with butter for a complete meal.
Notes
- Lentils: Use green or brown dried lentils for best texture and flavor. Avoid Puy lentils as they hold their shape. For canned lentils, drain, rinse, reduce broth by 1 cup, simmer liquid 20 minutes before adding lentils, then cook 15 minutes more.
- Storage: Soup freezes well and keeps in the fridge for 3 to 5 days.
- Nutrition per serving provided below.
Nutrition
- Serving Size: 421g
- Calories: 311
- Sugar: 5g
- Sodium: 111mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 22g
- Protein: 18g
- Cholesterol: 0mg
