Hearty Lentil Soup (Print version)
Hearty, protein-rich lentil soup with tomatoes, carrots, celery and warming spices; finished with lemon and parsley.
# What goes in:
→ Vegetables and Aromatics
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes, drained
→ Legumes
07 - 1 1/2 cups dried brown or green lentils, rinsed
→ Liquids
08 - 6 cups vegetable broth
09 - 1 bay leaf
→ Seasonings and Finishings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon black pepper
14 - Salt, to taste
15 - Juice of 1 lemon
16 - Fresh parsley, chopped, for garnish
# Cooking steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
02 - Stir in the minced garlic, ground cumin, smoked paprika, and ground coriander. Cook for about 1 minute, stirring constantly, until the spices are fragrant and fully incorporated.
03 - Add the rinsed lentils, drained diced tomatoes, vegetable broth, bay leaf, black pepper, and salt to taste. Stir well to combine all ingredients and bring the mixture to a rolling boil.
04 - Reduce the heat to low and simmer uncovered for 35 to 40 minutes, or until the lentils are completely tender and have absorbed the flavors of the broth.
05 - Remove and discard the bay leaf. Stir in the fresh lemon juice and adjust the salt and pepper seasoning to taste.
06 - For a creamier, thicker consistency, partially blend the soup using an immersion blender, leaving some lentils whole for texture.
07 - Ladle the hot soup into bowls and garnish generously with freshly chopped parsley. Serve immediately.
# Tips from flavorandfeast:
01 -
- It costs almost nothing to make and feeds you for days without getting boring.
- The spices turn a humble pot of lentils into something that tastes like it came from a restaurant you cannot afford.
02 -
- Do not add salt before the lentils are fully cooked or they will stay stubbornly firm no matter how long you simmer.
- The soup thickens considerably as it sits, so add a splash of broth or water when reheating leftovers.
03 -
- Rinse the lentils under cold water and pick through them for small stones, because finding one in your soup will ruin the entire experience.
- Toast the spices in the dry pot for thirty seconds before adding the oil if you want an even deeper, more complex flavor.