Description
A hearty and flavorful lentil soup made with green or brown lentils, aromatic vegetables, and warming spices. This comforting dish is simmered to perfection and thickened for a rich texture, finished with a bright lemon zest and juice, and garnished with fresh parsley. Ideal for a nourishing meal served with warm crusty bread.
Ingredients
Scale
Soup Base
- 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)
Main Ingredients
- 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)
Spices & 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 pepper
Finishing Touches
- 1 lemon (zest and juice)
- Chopped fresh parsley, for garnish
- Warm crusty bread, to serve
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking gently for about 2 minutes until fragrant.
- Sauté vegetables: Add the chopped celery and carrot to the pot. Cook for 7 to 10 minutes until the vegetables are softened and the onion develops a sweet flavor. This slow cooking is crucial for a rich flavor base.
- Add lentils, tomatoes, and spices: Stir in the rinsed lentils, crushed tomatoes, cumin, coriander, paprika, bay leaves, salt, pepper, and stock. Mix thoroughly to combine all ingredients.
- Simmer the soup: Increase heat to bring the soup to a gentle simmer. Skim off any foam or scum that rises to the surface and discard it. Cover the pot with a lid and reduce heat to medium-low. Let the soup simmer gently for 35 to 40 minutes until the lentils are tender.
- Remove bay leaves: Once the lentils are soft, remove and discard the bay leaves from the pot.
- Thicken the soup: Use a stick blender to pulse the soup two or three times, thickening it while leaving some texture. Alternatively, transfer 2 cups of soup to a blender, allow it to cool slightly, blend carefully, then return it to the pot.
- Adjust consistency and season: If needed, add a little water to reach your desired thickness. Taste and adjust seasoning with additional salt and pepper if necessary.
- Add lemon and garnish: Grate the lemon zest over the soup and squeeze in fresh lemon juice just before serving. Garnish with chopped fresh parsley for a bright, fresh finish.
- Serve with bread: Serve the warm lentil soup alongside crusty bread, ideally slathered with butter for a delicious accompaniment.
Notes
- Rinsing lentils thoroughly helps remove any dust or debris, improving texture and flavor.
- Cooking the celery and carrot slowly is essential to develop a sweet, deep flavor base for the soup.
- Skimming off foam ensures a clear, clean-tasting broth.
- Using lemon zest and juice adds freshness and balances the rich flavors.
- This soup freezes well – store in airtight containers for up to 3 months.
- For a vegan version, use vegetable stock and serve with vegan butter or olive oil on the bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil soup, vegetarian soup, healthy soup, Mediterranean lentil soup, easy lentil soup, comforting soup, healthy dinner
