Description
A warm and comforting lentil soup that turns pantry staples into a delicious meal, perfect for family gatherings or cozy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 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 vegetable or chicken stock (low sodium)
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt and pepper (each)
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet.
- Add all remaining ingredients except the lemon and salt. Stir and bring to simmer.
- Scoop scum on the surface off and discard. Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
- Remove bay leaves carefully.
- Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 cups to a blender, blend, then transfer back into pot.
- Add a touch of water if needed. Season to taste with salt and pepper. Grate over lemon zest and add a squeeze of lemon juice just before serving.
- Garnish with parsley and serve with warm bread.
Notes
For a twist, add harissa for spice, use smoked paprika for a Mediterranean flair, or use turmeric for an Indian-inspired variation. This soup keeps beautifully and freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean