Ingredients

2 tbsp olive oil

1 onion, chopped (white, brown, or 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)

400g / 14 oz crushed tomato

1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium

1/2 tsp cumin powder

1/2 tsp coriander powder

1 1/2 tsp paprika powder

2 dried bay leaves

1 lemon (zest and juice)

1/4 tsp salt

1/4 tsp black pepper

Chopped fresh parsley, for garnish

Warm bread, to serve

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant.

Step 2: Add the chopped celery and carrot to the pot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion has sweetened. Take your time at this stage to build the soup’s flavor base.

Step 3: Stir in the rinsed lentils, crushed tomato, stock, cumin, coriander, paprika, and bay leaves. Mix well to combine.

Step 4: Increase the heat and bring the soup to a simmer. Skim off any foam (scum) that rises to the surface. Cover with a lid, reduce the heat to medium-low, and simmer gently for 35 to 40 minutes, or until the lentils are tender.

Step 5: Remove and discard the bay leaves from the pot.

Step 6: To thicken the soup, use a stick blender to pulse 2 or 3 times for a creamier texture. Alternatively, transfer 2 cups of soup to a blender, let it cool slightly, blend carefully, and return to the pot.

Step 7: If the soup is too thick, add a little water to reach your preferred consistency. Season with salt and pepper to taste. Grate the lemon zest into the soup and squeeze in the lemon juice just before serving. Garnish with chopped parsley and enjoy with warm, buttered bread.

Tips & Variations

For a smoky flavor, try adding a few drops of liquid smoke or using smoked paprika instead of regular paprika.

If you prefer a chunkier soup, blend only half and mix it back with the rest.

To make this soup vegan, ensure you use vegetable stock instead of chicken stock.

Add a pinch of chili flakes for a spicy kick.

Leftover soup can be enhanced the next day by stirring in a handful of fresh spinach or kale just before reheating.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to break down more, resulting in a smoother texture. You can use them, but reduce the cooking time to about 20 minutes to avoid mushiness.