Lentil Soup (seriously amazing!)
A standout lentil soup with warm spices and a bright lemon finish that will have you going back for seconds.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1¼ cups)
- 2 celery ribs, chopped (about 1¼ cups)
- 2 cups/400g dried lentils (green or brown), rinsed
- 400g/14 oz crushed tomato
- 1.5 litres/6 cups vegetable or chicken stock
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1½ tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest and juice)
- ¼ tsp salt and pepper
- Chopped fresh parsley, to garnish
Original recipe: https://www.recipetineats.com/lentil-soup/
Method
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Heat oil in a large pot over medium-high heat. Add garlic and onion; cook for 2 minutes.
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Add celery and carrot; cook for 7–10 minutes until softened.
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Add lentils, crushed tomato, stock, cumin, coriander, paprika, and bay leaves. Stir to combine.
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Bring to a simmer, skimming off any surface scum. Cover and simmer for 35–40 minutes until lentils are soft.
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Remove bay leaves.
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Use a stick blender to partially blend the soup to your preferred consistency, or transfer a portion to a blender.
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Adjust seasoning with salt and pepper, then stir in lemon zest and juice. Garnish with parsley and serve with warm bread.