Description
A hearty and comforting lentil soup made with aromatic vegetables, warm spices, and a bright lemon finish. This nutritious soup is perfect for a cozy meal and serves six, offering a delicious blend of green or brown lentils simmered gently to soft perfection and slightly thickened with a quick blend for a creamy texture without cream.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Soup Base
- 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)
Spices and Seasonings
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
Finishing Touches
- 1 lemon (zest and juice)
- Chopped fresh parsley, for garnish
- Warm crusty bread, to serve
- Butter, for spreading on bread
Instructions
- Heat Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant and beginning to soften.
- Add Celery and Carrot: Stir in chopped celery and carrot. Cook for 7 to 10 minutes, allowing the vegetables to soften completely and the onion to become sweet, which builds the flavorful base of the soup.
- Add Remaining Ingredients: Add rinsed lentils, crushed tomatoes, vegetable or chicken stock, cumin, coriander, paprika, and bay leaves to the pot. Stir everything to combine evenly.
- Simmer the Soup: Increase heat to bring the soup to a simmer. Skim off any scum that rises to the surface and discard it. Cover with a lid and reduce the heat to medium-low. Let the soup simmer gently for 35 to 40 minutes, or until the lentils are tender.
- Remove Bay Leaves: Once the lentils are soft, remove and discard the bay leaves from the soup.
- Thicken the Soup: Use a stick blender to pulse 2 to 3 times in the soup to thicken it slightly, or alternatively, transfer about 2 cups of the soup to a blender, cool slightly, and blend until smooth before returning it to the pot.
- Adjust and Finish: Add a little water if needed to reach your desired consistency. Season the soup with salt and pepper to taste. Grate the lemon zest over the soup, then stir in the lemon juice just before serving. Garnish with chopped parsley.
- Serve: Ladle the soup into bowls and serve with warm crusty bread generously spread with butter.
Notes
- Rinsing the lentils removes any dust or impurities and helps the soup cook cleanly.
- Allowing the onion, celery, and carrot to soften thoroughly enhances the flavor base, so don’t rush this step.
- Using low-sodium stock lets you control the saltiness better.
- For a vegan version, use vegetable stock and omit butter on bread or substitute with a vegan spread.
- The lemon zest and juice add a brightness that balances the earthiness of the lentils and spices.
