Lentil Soup

Name: Lentil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tbsp olive oil; 1 onion, chopped ((white, brown, yellow)); 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 (Note 1)); 400g / 14 oz crushed tomato; 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, 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

11 steps

Prep:10minCook:45min

Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Updated at: Thu, 17 Aug 2023 03:49:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories448.7 kcal (22%)

Total Fat6.3 g (9%)

Carbs78.2 g (30%)

Sugars12.6 g (14%)

Protein23.8 g (48%)

Sodium327.9 mg (16%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

1onion

chopped, white, brown, yellow

400gdried lentils

green or brown, rinsed

400gtomato

crushed

1.5 litresvegetable

or chicken, stock / broth, low sodium

½ tspcumin

coriander powder

1 ½ tsppaprika powder

¼ tspsalt

Instructions

Step 1

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.

Step 2

Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.

Step 3

Add all remaining ingredients except the lemon and salt. Stir.

Step 4

Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.

Step 5

Remove bay leaves.

Step 6

Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.

Step 7

Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Recipe notes:

Step 8

1. Lentils: This should work with any type of lentils except Puy Lentils (French lentils, small dark brown/black ones because they hold their shape). Red, yellow, brown, green. The colour of the soup will just be a bit different.

Step 9

Cook times vary slightly as well so just start checking if the lentils are done at around 30 minutes.

Step 10

I really urge you to make this with dried lentils if you can. Better texture and flavour compared to canned. However, to make this with canned lentils, use 2 x 400g/14oz cans of lentils (drained and rinsed) and reduce the broth by 1 cup. Simmer liquid for 20 minutes before adding the lentils then cook with lentils for another 15 minutes (don’t want to cook canned lentils for too longer otherwise they will turn into mush).

Step 11

2. Storage: This freezes extremely well! Or keeps in the fridge for 3 to 5 days.

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