Description
A hearty and comforting Lentil Soup made with a flavorful base of sautéed onions, garlic, carrots, and celery, simmered with lentils, crushed tomatoes, and aromatic spices. Finished with lemon zest and juice for brightness, this soup is wholesome, nutritious, and perfect served with warm crusty bread.
Ingredients
Scale
Soup Base
- 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)
Main Ingredients
- 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 broth (low sodium)
Spices & Seasoning
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
Finishing Touches
- 1 lemon (zest + juice)
- Chopped fresh parsley, for garnish
- Warm crusty bread, to serve
- Butter, to spread on bread (optional)
Instructions
- Heat aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion and cook for 2 minutes until fragrant and translucent.
- Sauté vegetables: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes or until the vegetables are softened and the onion becomes sweet. This step is crucial for developing the soup’s flavor base, so take your time.
- Add remaining ingredients: Stir in the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, and dried bay leaves. Mix well to combine all ingredients.
- Simmer the soup: Increase the heat to bring the mixture to a gentle simmer. Skim off any foam or scum that rises to the surface using a spoon; repeat as needed during cooking. Once simmering, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer for 35 to 40 minutes, or until the lentils are tender.
- Remove bay leaves: After cooking, take out and discard the bay leaves from the pot.
- Thicken the soup: Use a stick blender for 2 to 3 quick pulses to thicken the soup slightly while maintaining some texture. Alternatively, transfer about 2 cups of soup to a blender, allow it to cool slightly, then blend until smooth. Return the blended portion to the pot and stir.
- Adjust seasoning and finish: If desired, add a little water to reach your preferred consistency. Season the soup with additional salt and pepper to taste. Grate the zest of one lemon over the soup and add a squeeze of lemon juice just before serving. Garnish with fresh chopped parsley.
- Serve: Ladle the soup into bowls and serve with warm crusty bread spread liberally with butter if desired.
Notes
- For a creamier texture, blend a larger portion of the soup or blend until completely smooth.
- Use low sodium broth to better control the salt level in the soup.
- The lemon zest and juice add brightness and a fresh note that balances the earthy lentils.
- Make sure to sauté the vegetables slowly to develop a rich flavor base.
- This soup can be made vegan by using vegetable broth and omitting butter on the bread.
- Leftover soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil soup, vegetarian soup, healthy soup, Mediterranean lentil soup, comfort food, easy lentil recipe
