Lentil soup is perhaps the least hot sounding soup on the planet.
At any rate, in my reality. Customary perusers realize that I’m about huge flavors. Hot, herby, curries – kapow, kapow, kapow!
In any case, guess what? A very much made Lentil Soup formula is can’t-quit eating-it great. You’ll return for quite a long time and thirds, at that point you’ll be taking enormous tubs of it to work for lunch and cheerfully have it for supper once more.
What’s more, – I’m going to state it (head swell) – a lot of perusers have said this is the best lentil soup they’ve at any point had!
Lentil Soup
Course: Soups, MainCuisine: AmericanDifficulty: Easy6
servings10
minutes45
minutes55
minutesLentil Soup will easily keep for 5 days in the fridge, making it ideal for cooking on the weekend and serving throughout the week.
Ingredients
2 tbsp olive oil
1 onion, chopped (white, brown, yellow)
2 garlic cloves, minced
1 large carrot , chopped (about 1/4 cups)
2 celery ribs , chopped (about 1 1/4 cups)
2 cups / 400g dried lentils , green or brown, rinsed (Note 1)
400 gram / 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
lemon (zest + juice)
1/4 tsp salt and pepper, each
- TO SERVE
Chopped fresh parsley, for garnish
Warm bread, to serve
Directions
- 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. Don’t rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- 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.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- 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!
Notes
- Thanks to Nagi@RecipeTin Eats
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